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4.85 from 13 votes
A gorgeous pumpkin bundt cake with brown sugar glaze.
Pumpkin Bundt Cake with Brown Sugar Glaze
Prep Time
20 mins
Cook Time
1 hr
Servings: 12 people
Author: Gemma Stafford
For the Cake:
  • 2 ½ cups (15oz/425g) dark brown sugar
  • ½ cup (4oz/115g) butter , softened
  • ½ cup (4floz/120ml) vegetable oil
  • 2 large eggs , at room temperature
  • 1 can (15oz/425g) pumpkin puree
  • ½ cup (4oz/115g) sour cream , at room temperature
  • 3 cups (15oz/426g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
For the Glaze:
  • 6 tablespoons (3oz/85g) butter
  • 2/3 cup (4oz/115g) dark brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350°F (180°C) and butter and flour a 12-cup (2.8 liter) Bundt pan. Set aside.

  2. Combine the brown sugar, butter and oil in a medium mixing bowl or in the bowl of a stand mixer and beat until light and fluffy.
  3. Add the eggs and beat well, followed by the pumpkin puree and sour cream. Mix until fully combined.
  4. In a separate medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, and then fold into the wet ingredients until evenly mixed.

  5. Pour the batter into the prepared baking pan and bake for about an hour, until a wooden skewer inserted into the cake comes out clean.
  6. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. Once the cake has cooled, make the glaze: in a small saucepan over medium-low heat combine the butter, brown sugar, cream and vanilla and cook until the sugar is dissolved and no longer feels gritty to the touch.
  8. Let the glaze cool until thickened but still pourable. Drizzle over the cake and let set before serving. Store in an airtight container at room temperature for up to 3 days.