This Pumpkin Bundt Cake with Brown Sugar Glaze is a celebration of cozy autumn flavors in every bite. Moist, spiced pumpkin cake is perfectly complemented by a rich, velvety glaze that adds a touch of caramel-like sweetness. The tender crumb and warm spices like cinnamon and nutmeg create a comforting aroma that fills your kitchen as it bakes. In just 20 minutes of prep and an hour in the oven, you’ll have a stunning centerpiece dessert that’s as beautiful as it is delicious.
The brown sugar glaze cascades over the cake, creating a glossy finish that’s irresistible to both the eyes and the taste buds. Each slice offers a harmonious blend of earthy pumpkin, warm spices, and buttery sweetness, making it ideal for gatherings or a quiet afternoon treat. Its effortless elegance and crowd-pleasing flavors make this cake a must-try for any fall occasion. You’ll love how simple it is to create something so decadent and memorable.
Ingredients for Pumpkin Bundt Cake with Brown Sugar Glaze
- For the Cake:
- 2 ½ cups (15oz/425g) dark brown sugar
- ½ cup (4oz/115g) butter, softened (unsalted preferred)
- ½ cup (4floz/120ml) vegetable oil (can substitute with melted coconut oil)
- 2 large eggs, at room temperature
- 1 can (15oz/425g) pumpkin puree (not pumpkin pie filling)
- ½ cup (4oz/115g) sour cream, at room temperature (can substitute with plain Greek yogurt)
- 3 cups (15oz/426g) all-purpose flour (spooned and leveled)
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
- 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 (can substitute with whole milk)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Generously butter and flour a 12-cup (2.8 liter) Bundt pan. Set aside.
- Make the cake batter: In a medium mixing bowl or the bowl of a stand mixer, combine the dark brown sugar, softened butter, and vegetable oil. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and sour cream until fully combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
- Bake the cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for about 1 hour, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Make the glaze: In a small saucepan over medium-low heat, combine the butter, dark brown sugar, heavy cream, and vanilla extract. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth (about 3-4 minutes). Remove from heat and let cool until thickened but still pourable.
- Glaze the cake: Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
This Pumpkin Bundt Cake with Brown Sugar Glaze is a showstopper on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a cozy fall vibe, serve it alongside a warm cup of spiced chai tea or pumpkin spice latte.
Storage Tips: Keeping It Fresh
Store your cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving, and consider refreshing the glaze with a quick drizzle of warmed glaze for that just-baked look.
Time-Saving Hacks for Busy Bakers
To save time, measure out all your ingredients before starting—this is called mise en place and makes the process smoother. If you’re short on time, skip the glaze and dust the cake with powdered sugar for a simple yet elegant finish. You can also use a pre-made pumpkin pie spice blend instead of mixing your own.
Recipe Variations: Make It Your Own
Feel free to customize this cake to suit your taste! Swap the pumpkin puree for sweet potato puree for a twist, or add a handful of chopped pecans or walnuts to the batter for extra crunch. For a lighter version, substitute the sour cream with Greek yogurt—it’ll still be moist and delicious.
Equipment Tips: Bundt Pan Perfection
To ensure your cake releases easily, thoroughly butter and flour your Bundt pan, paying extra attention to the crevices. If you’re worried about sticking, use a non-stick baking spray with flour. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack—this helps it hold its shape beautifully.
Pumpkin Bundt Cake with Brown Sugar Glaze
Ingredients
For the Cake:
- 2 ½ cups dark brown sugar 15oz/425g
- ½ cup butter 4oz/115g, softened
- ½ cup vegetable oil 4floz/120ml
- 2 large eggs at room temperature
- 1 can pumpkin puree 15oz/425g
- ½ cup sour cream 4oz/115g, at room temperature
- 3 cups all-purpose flour 15oz/426g
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Glaze:
- 6 tablespoons butter 3oz/85g
- 2/3 cup dark brown sugar 4oz/115g
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour a 12-cup (2.8 liter) Bundt pan. Set aside.
- 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.
- Add the eggs and beat well, followed by the pumpkin puree and sour cream. Mix until fully combined.
- 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.
- 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.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- 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.
- 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.
