I perfected my Pumpkin Spiced Bundt Cake that yields a tender crumb laced with fall spices and topped with a decadent brown sugar icing.

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I love a good surprise in a cake, and this Pumpkin Bundt Cake With Brown Sugar Icing does exactly that. I used pumpkin puree and light brown sugar to deepen the flavor and the cake is threaded with warm spices that kind of sneak up on you.

I’ve tested a ton of Pumpkin Bundt Cake Recipes, even tried a Nothing Bundt Cakes Recipe Copycat Pumpkin, but this one has a little edge that made me go back for another slice. It’s tender, not too sweet, and the brown sugar icing pulls everything together in a way thats honestly addictive.

Ingredients

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Pumpkin puree: Adds moisture fiber and vitamin A, mild sweetness keeps cake tender and dense.
Brown sugar: Gives deep molasses sweetness and chew adds moisture more flavor than white.
Vegetable oil: Neutral fat, boosts moistness it adds calories but keeps crumb soft.
Eggs: Protein and structure, helps rise and bind also add richness.
Sour cream: Adds tang and fat keeps cake tender and moist.
Cinnamon, ginger, nutmeg, cloves: Warm spices low calories and intense aroma that feels cozy.
Brown sugar icing: Buttery caramel notes, adds sweetness and a glossy rich finish.

Ingredient Quantities

3 cups all purpose flour

2 tsps baking powder

1 tsp baking soda

1 1/2 tsps salt

2 tsps ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 1/2 cups packed light brown sugar

1/2 cup granulated sugar

1 cup vegetable oil

4 large eggs

1 (15 oz) can pumpkin puree

1/2 cup sour cream

2 tsps vanilla extract

3/4 cup packed dark brown sugar (for icing)

2 tbsp unsalted butter

1/3 cup heavy cream

1 1/2 cups powdered sugar

1/2 tsp vanilla extract (for icing)

pinch of salt

How to Make this

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1. Preheat the oven to 350°F (175°C). Grease and flour a 10 to 12 cup bundt pan really well, or use baking spray with flour, and tap out excess. Let eggs and sour cream come to room temp if you remember, it helps the cake bake more even.

2. In a bowl whisk together 3 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1 1/2 tsps salt, 2 tsps ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg and 1/4 tsp ground cloves until evenly combined.

3. In a large bowl beat 1 1/2 cups packed light brown sugar and 1/2 cup granulated sugar with 1 cup vegetable oil until blended. Add the 4 large eggs one at a time, mixing after each, then stir in 1 (15 oz) can pumpkin puree, 1/2 cup sour cream and 2 tsps vanilla extract. Scrape the bowl so nothing is stuck to the sides.

4. Fold the dry ingredients into the wet just until combined, dont overmix or the cake will get dense. Batter will be thick and spiced, that’s normal.

5. Spoon the batter into the prepared bundt pan, smooth the top and tap the pan on the counter once or twice to release big air bubbles. Bake 55 to 65 minutes, start checking at 50 minutes with a toothpick or skewer until it comes out with a few moist crumbs not wet batter. Rotate the pan halfway if your oven runs hot.

6. Let the cake rest in the pan for 10 to 15 minutes, then invert onto a wire rack. Cool another 30 to 45 minutes until the cake is warm but not hot before glazing, otherwise the icing will run off.

7. For the brown sugar icing melt 3/4 cup packed dark brown sugar, 2 tbsp unsalted butter and 1/3 cup heavy cream in a small saucepan over medium heat, stirring until sugar dissolves. Bring to a gentle boil and simmer 1 to 2 minutes until slightly thickened, watch it so it doesnt burn.

8. Remove the pan from heat and let the syrup sit 4 or 5 minutes, then whisk in 1 1/2 cups powdered sugar, 1/2 tsp vanilla extract (for icing) and a pinch of salt until smooth. If it’s too thick add a teaspoon of cream at a time to reach a pourable consistency, if too thin add a bit more powdered sugar.

9. Place the cooled cake on a serving plate and pour the warm icing over the center letting it drizzle down the sides, use a spoon to coax glaze into crevices if needed. Let the glaze set about 15 to 20 minutes before slicing so you get clean pieces.

10. Store leftovers covered at room temp up to 3 days or in the fridge up to 5 days, bring to room temp before serving for best texture.

Equipment Needed

1. 10 to 12-cup bundt pan
2. Large mixing bowl plus a medium bowl
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and measuring spoons
5. Rubber or silicone spatula (for scraping)
6. Whisk or fine-mesh sieve for dry ingredients
7. Small saucepan (for the brown sugar icing)
8. Wire cooling rack and a serving plate
9. Toothpick or wooden skewer and a can opener

FAQ

How do I prep the bundt pan so the cake releases cleanly?

Grease every nook with softened butter or shortening, then dust with flour or cocoa powder if your cake is dark. You can also use a baking spray with flour. Fill the pan only about two thirds full so it wont overflow.

What temp and how long should I bake it for?

Bake at 350°F (175°C) for about 50 to 65 minutes in a conventional oven. Start checking at 50 minutes with a toothpick in the center, it should come out with a few moist crumbs not wet batter. If you use a dark pan, check earlier since it bakes faster.

My cake looks sunk in the middle, what went wrong?

Most likely you opened the oven too early or it wasnt fully baked when you took it out. Also overbeating the batter can add too much air which collapses, so mix until just combined. Make sure oven temp is accurate too.

Can I swap the vegetable oil for something else?

Yes, melted butter works for richer flavor but it may make the crumb a bit firmer. You can use applesauce for a lower fat option but expect a denser cake. Dont swap too much or the texture changes.

How do I get the brown sugar icing smooth and pourable?

Warm the dark brown sugar with butter and cream until the sugar dissolves, then whisk in powdered sugar off heat. If its too thick add a tablespoon of cream at a time, too thin add a bit more powdered sugar. Warm icing pours nicer over a cooled, but slightly warm cake.

How should I store or freeze the cake?

At room temp keep covered for up to 2 days, after that refrigerate because of the sour cream and icing, up to 5 days. To freeze, wrap tightly in plastic and foil and freeze up to 2 months, thaw in fridge overnight before serving.

Pumpkin Bundt Cake With Brown Sugar Icing Recipe Substitutions and Variations

All purpose flour: want a lighter crumb use cake flour. To make it from AP, for each cup remove 2 tablespoons flour, add 2 tablespoons cornstarch and sift, then use as a cup of cake flour. Works great for tender bundt cakes.
Vegetable oil: swap with melted unsalted butter cup for cup for a richer flavor, or use unsweetened applesauce cup for cup to cut fat. Applesauce makes the cake a bit denser so expect a slightly different texture.
Sour cream: plain full fat Greek yogurt is a straight 1 to 1 swap, same tang and moisture. If your yogurt is too thin, drain it a bit in a cheesecloth first.
Heavy cream in the icing: use half and half in the same amount for almost the same richness, or use whole milk plus extra powdered sugar to reach a pourable consistency. Start with 1 to 2 tablespoons more powdered sugar and adjust till you like it.

Pro Tips

– Weigh the flour or spoon it into the cup then level it off, dont just scoop with the measuring cup. Overpacked flour is the fastest way to a dry, dense cake, and a kitchen scale makes this foolproof.

– Prep the bundt pan really well and get into all the crevices with your grease, use shortening or softened butter and a light dusting of flour. If the cake seems to cling, give it that 10 to 15 minute rest, then run a thin knife gently around the edges before inverting.

– Use an oven thermometer and keep the cake on the middle rack so heat is even. If the top is getting too dark before the center is done, tent loosely with foil instead of jacking up the temp.

– For the brown sugar glaze strain it for a silky finish, and pour it warm not piping hot so it clings instead of running right off. If it firms up while you’re working, warm it back gently a few seconds, or add a teaspoon of cream to loosen it up; a little corn syrup will give extra shine.

Pumpkin Bundt Cake With Brown Sugar Icing Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected my Pumpkin Spiced Bundt Cake that yields a tender crumb laced with fall spices and topped with a decadent brown sugar icing.

Servings

servings

Calories

728

kcal

Equipment: 1. 10 to 12-cup bundt pan
2. Large mixing bowl plus a medium bowl
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and measuring spoons
5. Rubber or silicone spatula (for scraping)
6. Whisk or fine-mesh sieve for dry ingredients
7. Small saucepan (for the brown sugar icing)
8. Wire cooling rack and a serving plate
9. Toothpick or wooden skewer and a can opener

Ingredients

3 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
1 1/2 tsps salt
2 tsps ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree
1/2 cup sour cream
2 tsps vanilla extract
3/4 cup packed dark brown sugar (for icing)
2 tbsp unsalted butter
1/3 cup heavy cream
1 1/2 cups powdered sugar
1/2 tsp vanilla extract (for icing)
pinch of salt

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 10 to 12 cup bundt pan really well, or use baking spray with flour, and tap out excess. Let eggs and sour cream come to room temp if you remember, it helps the cake bake more even.
In a bowl whisk together 3 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1 1/2 tsps salt, 2 tsps ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg and 1/4 tsp ground cloves until evenly combined.
In a large bowl beat 1 1/2 cups packed light brown sugar and 1/2 cup granulated sugar with 1 cup vegetable oil until blended. Add the 4 large eggs one at a time, mixing after each, then stir in 1 (15 oz) can pumpkin puree, 1/2 cup sour cream and 2 tsps vanilla extract. Scrape the bowl so nothing is stuck to the sides.
Fold the dry ingredients into the wet just until combined, dont overmix or the cake will get dense. Batter will be thick and spiced, that’s normal.
Spoon the batter into the prepared bundt pan, smooth the top and tap the pan on the counter once or twice to release big air bubbles. Bake 55 to 65 minutes, start checking at 50 minutes with a toothpick or skewer until it comes out with a few moist crumbs not wet batter. Rotate the pan halfway if your oven runs hot.
Let the cake rest in the pan for 10 to 15 minutes, then invert onto a wire rack. Cool another 30 to 45 minutes until the cake is warm but not hot before glazing, otherwise the icing will run off.
For the brown sugar icing melt 3/4 cup packed dark brown sugar, 2 tbsp unsalted butter and 1/3 cup heavy cream in a small saucepan over medium heat, stirring until sugar dissolves. Bring to a gentle boil and simmer 1 to 2 minutes until slightly thickened, watch it so it doesnt burn.
Remove the pan from heat and let the syrup sit 4 or 5 minutes, then whisk in 1 1/2 cups powdered sugar, 1/2 tsp vanilla extract (for icing) and a pinch of salt until smooth. If it’s too thick add a teaspoon of cream at a time to reach a pourable consistency, if too thin add a bit more powdered sugar.
Place the cooled cake on a serving plate and pour the warm icing over the center letting it drizzle down the sides, use a spoon to coax glaze into crevices if needed. Let the glaze set about 15 to 20 minutes before slicing so you get clean pieces.
Store leftovers covered at room temp up to 3 days or in the fridge up to 5 days, bring to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.