Ultimate Moist Pumpkin Bundt Cake with Irresistible Brown Sugar Glaze
Pumpkin Bundt Cake – Experience the epitome of autumn baking with this spiced pumpkin bundt cake, boasting a moist, rich texture and a harmonious blend of classic fall spices, all crowned with a luscious brown sugar glaze. A true centerpiece for your seasonal gatherings.
As the leaves turn golden and a crisp chill fills the air, there’s nothing quite like the comforting aroma of a freshly baked pumpkin cake. This delectable Pumpkin Bundt Cake with Brown Sugar Glaze is the perfect grand finale to pumpkin season, gracefully bridging the gap between cozy fall evenings and the joyous anticipation of Christmas flavors. It’s more than just a dessert; it’s a celebration of seasonal tastes, offering a moist pumpkin-infused cake base beautifully complemented by a rich, buttery brown sugar glaze. Whether you’re hosting Thanksgiving, a festive family gathering, or simply craving a taste of autumn’s best, this bundt cake is sure to impress.
If you’re a devoted fan of all things pumpkin or simply adore the delightful versatility of bundt cakes, you’ll be thrilled to explore more of our seasonal favorites. Here are some other must-try recipes that celebrate the warmth of fall and the joy of baking:
- Pumpkin Bread with Streusel Topping
- Easy Pumpkin Churro Bundt Cake
- Gooey Butter Pumpkin Cake Without A Box Mix
Why This Pumpkin Bundt Cake Will Be Your New Fall Favorite
While I don’t typically resort to begging, I must earnestly say that this easy Pumpkin Bundt Cake is an absolute essential for concluding your fall season on the sweetest note possible! Its combination of ease, flavor, and visual appeal makes it a standout dessert that you’ll want to bake again and again.
Effortless Perfection with Bundt Cakes – Bundt cakes are renowned for their simplicity, consistently delivering beautiful results with minimal fuss. The unique fluted shape of a bundt pan transforms a simple batter into an elegant masterpiece, requiring little to no decorative skill. This recipe pairs a perfect blend of warming spices with the bundt pan’s distinctive form, ensuring a show-stopping dessert every time, ideal for both novice and experienced bakers.
A Celebration of Pumpkin Flavor – Are we truly ever “over” all things pumpkin? This cake redefines pumpkin adoration with its generous infusion of aromatic spices. Far from a subtle hint, this recipe ensures a robust pumpkin presence, beautifully complemented by the warm, earthy notes of cinnamon, ginger, nutmeg, and cardamom. It’s a symphony of flavors that evokes the very essence of autumn, making it impossible to resist.
Bundt Cake vs. Layer Cakes: Simplicity Meets Elegance – While layer cakes often demand intricate frosting techniques and careful stacking, the beauty of a bundt cake lies in its inherent simplicity and stunning presentation. The decorative pan does all the work, creating a naturally elegant form. This makes baking and serving effortless, allowing you to focus on enjoying the rich flavors rather than stressing over elaborate decorations. It’s the perfect choice when you want a beautiful cake without the extra fuss.
The Ideal Festive Dessert – This pumpkin bundt cake strikes a perfect balance between comforting familiarity and striking beauty. Its moist crumb and spiced flavor make it incredibly comforting, while its elegant shape and glistening glaze elevate it to a celebratory dessert. This is precisely the kind of crowd-pleasing treat you should be bringing to your Thanksgiving dinner or any holiday feast – it’s guaranteed to be a hit!
The Magic of Brown Sugar Glaze – What makes this glaze truly irresistible? It’s crafted with two powerhouse ingredients: rich butter and deep, caramel-like brown sugar. This combination creates a glaze that is not only sweet but also boasts incredible depth of flavor and a wonderfully smooth, pourable consistency that sets beautifully to a soft sheen. It’s the perfect sweet crown for the warmly spiced pumpkin cake, taking every bite to a new level of deliciousness.
Essential Ingredients for Your Perfect Pumpkin Bundt Cake
Crafting the perfect pumpkin bundt cake starts with selecting the right ingredients. Below, I’ve highlighted some key components that contribute to the cake’s moist texture and rich flavor. For a complete and detailed list of all ingredients, please refer to the comprehensive recipe card located at the bottom of this page!
- Large Eggs (Room Temperature): The temperature of your eggs is crucial! Room temperature eggs incorporate more smoothly and evenly into the batter, leading to a lighter, more consistent cake texture and ensuring that your cake rises beautifully in the oven. This simple step makes a big difference in the final outcome.
- Vegetable Oil: For this recipe, opt for a neutral-flavored oil like vegetable oil. It provides essential moisture without imparting any unwanted taste, allowing the rich pumpkin and spice flavors to shine through. Canola oil is also an excellent substitute if you have it on hand.
- Pumpkin Puree (Not Pumpkin Pie Filling): This is a critical distinction! Always use pure pumpkin puree, which contains only pumpkin. Pumpkin pie filling is pre-spiced and sweetened, which will alter the flavor balance of this recipe. Double-check your can to ensure it’s pure pumpkin!
- All-Purpose Flour: Accurate flour measurement is key in baking. Remember the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then level it off with a straight edge. This prevents packing too much flour, which can result in a dense, dry cake.
- Baking Powder: Ensure your baking powder is fresh and active. Old baking powder loses its leavening power, which can lead to a dense, flat cake. To test its freshness, mix a teaspoon with a bit of hot water; it should fizz vigorously.
- Warm Fall Spices: This cake features a robust and aromatic blend of spices that truly define fall. This includes a generous amount of Pumpkin Pie Spice, fragrant Cardamom, warm Ground Cinnamon, zesty Ground Ginger, and a touch of Nutmeg. Each spice plays a vital role in creating that classic, comforting autumnal flavor profile.
- Pam’s Baking Spray – For optimal release and to perfectly preserve the intricate design of your bundt cake, a thorough greasing of the pan is essential. I exclusively use Pam’s Baking Spray with flour – it’s my tried-and-true choice and consistently delivers flawless results every time!
- Dark Brown Sugar: Dark brown sugar lends a deeper, more molasses-rich flavor and extra moisture to the cake and glaze. If you only have light brown sugar, it will still work wonderfully, offering a slightly milder caramel note. Use whatever you have to achieve delicious results.
Expert Tips and Tricks for a Flawless Cake Batter
Achieving a perfectly moist and flavorful pumpkin bundt cake is easier than you think with these professional tips. These guidelines will help ensure your cake turns out beautifully every time. For comprehensive, step-by-step instructions, please refer to the detailed recipe card at the end of this post.
- Ensure all your ingredients are at room temperature, especially the eggs and pumpkin puree. This is critical for creating a smooth, emulsified batter that bakes evenly and results in a tender, moist cake. Cold ingredients can cause the batter to seize and yield a denser texture.
- Always use proper measuring cups and spoons for accurate measurements, particularly when it comes to leavening agents like baking powder and strong spices. Precision in baking prevents issues and ensures consistent deliciousness.
- In a bowl of a stand mixer, incorporate air by whipping the eggs and the sugar together until they are light, fluffy, and pale in color. This process creates a stable base for your cake, contributing to its light and airy texture.
- Sift the dry ingredients (flour, baking powder, all spices, and salt) together thoroughly. Sifting not only removes any lumps but also helps in evenly distributing the leavening agents and spices, leading to a more consistent rise and flavor throughout the final cake.
- Gradually add the sifted dry ingredients to the wet ingredients, mixing on the lowest speed. Mix just until combined. This gentle approach prevents overmixing, which can develop the gluten in the flour too much, resulting in a tough or rubbery cake.
- Grease the bundt pan thoroughly with Pam’s Baking Spray or a similar high-quality greasing agent containing flour. Don’t skimp on this step! Every nook and cranny must be coated to ensure the cake releases cleanly, preserving its beautiful intricate design. I personally stand by Pam’s for its superior non-stick performance.
- Use the toothpick test to check for doneness. Insert a clean toothpick into the thickest part of the cake. It should come out with only a few moist crumbs clinging to it, not wet batter. If it comes out clean, it might be slightly overbaked, but a few moist crumbs indicate perfect doneness.
- **Don’t open the oven door too early:** Resist the urge to open the oven door during the first 30-40 minutes of baking. This can cause the cake to collapse and affect its rise and texture.
- **Cooling is crucial:** Allow the bundt cake to cool in the pan for the recommended time (typically 10-20 minutes) before attempting to invert it. This crucial step allows the cake to firm up, making it easier to release without breaking.
Frequently Asked Questions About Baking Pumpkin Bundt Cake
Can I use a different type of oil?
Yes, you absolutely can! While vegetable oil is recommended for its neutral flavor, you can easily substitute it with canola oil for similar results. If you’re looking for a slightly different flavor profile, melted coconut oil can also be used, though it might impart a subtle coconut aroma. Just ensure it’s a mild-flavored oil.
What if I don’t have pumpkin pie spice?
No pumpkin pie spice on hand? No problem! You can easily create your own blend. A common mix is 3 parts ground cinnamon, 2 parts ground ginger, 2 parts ground nutmeg, and 1 part ground cloves or allspice. Adjust the proportions slightly to suit your taste, but this homemade version will work perfectly for your spiced pumpkin bundt cake.
Can I use fresh pumpkin instead of canned pumpkin puree?
Using fresh pumpkin puree is a wonderful option for an even more authentic flavor! However, it’s crucial to ensure it’s well-drained. Fresh pumpkin tends to have more moisture than canned. After cooking and pureeing, let it sit in a fine-mesh sieve lined with cheesecloth for an hour or two to remove excess liquid, ensuring the right consistency for your cake batter.
What’s the purpose of letting the cake cool in the pan before transferring it?
This step is essential for bundt cakes! Allowing the cake to cool in the pan for about 10-20 minutes gives it time to set and firm up. During this period, the cake structure becomes more stable, making it much easier to release from the intricate bundt pan without tearing or breaking. Patience here ensures a beautifully shaped cake.
Can I add nuts or chocolate chips to the bundt cake?
Absolutely! Toasted chopped pecans or walnuts would be a fantastic addition, adding a delightful crunch and nutty flavor that complements the pumpkin and spices. Chocolate chips (milk, semi-sweet, or dark) would also be delicious for a richer, sweeter twist. Fold about 1 cup of your chosen additions into the batter just before pouring it into the bundt pan.
My glaze is too thin/thick. How can I fix it?
The beauty of this brown sugar glaze is how easily it can be adjusted. If your glaze is too thick, simply add milk (or cream) a teaspoon at a time, whisking well after each addition until you reach your desired pourable consistency. If it’s too thin, whisk in a tablespoon of powdered sugar at a time until it thickens up. Remember that the glaze will thicken as it cools, so aim for a slightly thinner consistency than you think you need if you plan to drizzle it.
Storing and Freezing Your Pumpkin Bundt Cake
To ensure your delicious pumpkin bundt cake with brown sugar glaze stays fresh and moist, allow it to cool completely after baking. Once cooled, cover it tightly with several layers of plastic wrap or aluminum foil to prevent it from drying out. You can store the cake at room temperature for up to 2-3 days. For extended freshness, especially in warmer climates, refrigerate the cake for up to 5 days. For the best texture and appearance of the glaze, it’s recommended to add the brown sugar glaze just before serving. If refrigerated, let the cake come to room temperature for about 30 minutes before serving for optimal flavor and texture.
Freezing Your Pumpkin Bundt Cake for Later
This pumpkin bundt cake freezes beautifully, making it perfect for meal prep or enjoying a slice whenever a craving strikes. To freeze, ensure the cake is completely cooled (without the glaze). Wrap the cake tightly in at least two layers of plastic wrap, followed by a layer of aluminum foil, ensuring no air can get in. This triple-layer protection prevents freezer burn. For even longer storage and added protection, place the wrapped cake in an airtight freezer-safe container or a large resealable freezer bag. The cake can be frozen for up good quality for up to 2-3 months. When you’re ready to enjoy, thaw the cake in the refrigerator overnight, then bring it to room temperature on the counter before preparing and drizzling with the brown sugar glaze just before serving. This method helps maintain its delicious flavor and moist texture.
More Fall & Holiday Inspired Desserts You’ll Love:
Looking for more delightful treats to celebrate the season? Here are some other recipes that capture the essence of fall and the joy of holiday baking, perfect for your next gathering or cozy evening:
If you tried this delightful recipe and loved it, please remember to **LEAVE A 5-STAR REVIEW AND A COMMENT** below! Your feedback is invaluable, and I’d love to hear about your baking experience or answer any questions you might have. Don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun baking inspiration, tips, and behind-the-scenes content!
Recipe
Pumpkin Bundt Cake With A Brown Sugar Glaze
Molly Murphy
Pin Recipe
Ingredients
Pumpkin Cake:
- Pam’s Baking Spray for greasing the pan
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar packed
- 5 large eggs room temperature
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups pumpkin puree not pumpkin pie filling
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cardamom
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
For the brown sugar glaze
- ½ cup butter unsalted
- ½ cup dark brown sugar sub light brown
- 1 ½ cup powdered sugar
- 2 teaspoons milk
Instructions
For the bundt
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Preheat your oven to 325 degrees F. Thoroughly spray a 12-cup bundt pan with Pam’s Baking Spray (with flour) ensuring every crevice is coated, then set it aside.
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In a medium-sized bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cardamom, ground cinnamon, ground ginger, nutmeg, and salt. Make sure these dry ingredients are well combined and set aside.
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In a stand mixer fitted with the paddle attachment, cream together the granulated sugar, light or dark brown sugar, and room temperature large eggs on medium speed. Beat until the mixture is light, pale, and fluffy, which should take approximately 4 minutes. This incorporates air and creates a tender crumb.
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Reduce the mixer speed to low. Gradually add the vegetable oil and pure vanilla extract, beating for about 30 seconds until they are fully incorporated into the mixture. Then, add the pure pumpkin puree and mix just until combined, another 30 seconds should be sufficient.
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With the mixer still on the lowest speed, slowly add the dry ingredients to the pumpkin/egg mixture in two or three additions. Mix only until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
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Evenly pour the prepared pumpkin cake batter into the thoroughly greased bundt pan. Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with only a few moist crumbs attached. Baking times can vary by oven, so keep an eye on it. My oven tends to run a little cooler, so mine took the full 55 minutes to reach perfection.
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Once baked, remove the bundt cake from the oven and allow it to cool in the pan for exactly 20 minutes on a wire rack. This critical cooling time allows the cake to firm up, preventing it from breaking when inverted. After 20 minutes, carefully invert the bundt cake onto a cooling rack, cake plate, or board. Let the cake cool completely for at least 30 minutes (or longer) before applying the glaze.
Make the icing
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When the cake is completely cool and you are ready to serve, begin preparing the brown sugar glaze.
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In a small saucepan, melt the unsalted butter over medium heat until it is fully liquid and slightly fragrant.
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Using a whisk, whisk in the dark brown sugar (or light brown sugar if substituting). Stir continuously until the sugar is fully dissolved and the mixture is combined and smooth. Bring it to a gentle simmer for 1 minute, stirring often.
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Remove the saucepan from the heat. Gradually add the powdered sugar, whisking vigorously until fully incorporated. Then, slowly add the milk, one teaspoon at a time, whisking until you achieve a thick, pourable glaze consistency. For a thicker glaze, add more powdered sugar; for a thinner glaze, add a bit more milk.
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Pour the warm glaze immediately over the cooled bundt cake. The glaze will start to harden as it cools. If the glaze begins to thicken too much before you’ve finished drizzling, simply pop it back into the microwave for 10-15 seconds to thin it out again. Serve immediately and enjoy!