Pumpkin Spice Bundt Cake with Brown Sugar Glaze – A vintage recipe for pumpkin cake, baked in a Bundt pan and drizzled with a delicious brown sugar glaze then topped with chopped pecans.
This is a guest post by contributing author, Andrea Ferenchik. She’s sharing her Aunt Marie’s favorite pumpkin cake recipe today.
A very special lady
My Aunt Marie is an amazing woman! I had the opportunity to spend time with her this summer at her house. It was so nice to be able to chat with her and hear stories about my dad’s family that I’ve never heard before. She lives on a horse farm and to this day works in the barn and stays extremely active. She lost her beloved Terry, her husband of 49 years almost three years ago to cancer. It was incredibly sad but her outlook on life is so positive. She said, “Andrea, Terry and I had the same interests, we built this beautiful farm, and raised this wonderful family. He’d want me to enjoy it and be happy.”
The story behind this recipe
Growing up, food and baking were always a big part of our family gatherings. Nothing gourmet, just tasty family recipes that never disappointed (except for maybe fruitcake.) My Aunt Marie makes a simple, but delicious Pumpkin Spice Bundt Cake. In honor of Fall, I thought I’d make it and share it with you. For the sake of the photos, I decided to add a glaze to it but Aunt Marie enjoys it plain. She says it keeps well and is always moist.
The art of the handwritten recipe
Aunt Marie drove with her granddaughter down to college to keep her company and stopped along the way so I was lucky to be able to grab some pictures of her and I also asked if she would write out the recipe. I think it’s so important to have family recipes handwritten. One day this may become a lost art with blogs and online recipes.
The icing on the cake!
And everything is better with nuts. Especially pecans!
I hope you will try Aunt Marie’s Pumpkin Spice Bundt Cake with Brown Sugar Glaze. If you do make it, we would love to see a photo. Make sure to tag @momlovesbaking on Instagram.
Read more about Andrea on our Meet the Team page.
Pumpkin Spice Bundt Cake with Brown Sugar Glaze
Ingredients
For the cake
- 4 large eggs
- 1 cup oil
- 2 cups sugar (granulated)
- 1 small can of pumpkin (15 oz)
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
For the glaze
- 1/2 cup firmly packed light brown sugar
- 3 tablespoons water
- 2 tablespoons unsalted butter
- 1 tablespoon dark corn syrup (I used amber agave nectar)
- 1 3/4 cups confectioner sugar
Garnish (optional)
- Chopped pecans
Instructions
For the cake
- Cream oil, eggs and sugar until fluffy. Add dry, blended ingredients and pumpkin. Mix well. Bake in greased Bundt pan for 50 min-1 hr at 350 degrees.
For the glaze
- In small saucepan, bring brown sugar, water, butter, and corn syrup to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat. Add confectioners sugar; whisk for 1 minute. Let cool for 6 minutes before drizzling over cooled cake. Garnish with pecans as desired.
Nutrition
You might also like…
Grandma’s Husband Cake – Spiced Bundt Cake
Copycat Nothing Bundt Red Velvet Cake
Pumpkin Chocolate Swirl Bundt Cake (Gluten Free)
Pumpkin Spice Chocolate Donuts
Oh and here are a few more recipes you won’t want to miss… Pumpkin Cupcakes.
Or maybe you would like to try this classic Fall favorite: Pumpkin Bars with Cream Cheese Frosting.
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Carissa Nelson | Spoonful Of Easy says
Heirloom recipes are the best!! I think the heat recipea in the world are in people’s recipe boxes. Thanks for sharing!
Mom Loves Baking says
I completely agree!
sara says
Pumpkin Spice cake looks delicious & easy! Can’t wait to try it:)
Mom Loves Baking says
I hope you love it!
Michele taylor says
I just made your pumpkin cake, what a beautiful cake. I can’t wait to try it. Thank you for your recipe.
Mom Loves Baking says
Yay! Hope you enjoy it!
Keith says
Just made and now waiting for it to cool! Beautiful cake!!!
Mom Loves Baking says
Yay! I hope you love it!
Suzel says
Hi , thank you for sharing this recipe recipe, I made it for our Canadian thanksgiving to replace pumpkin pie.
I will make slight d’ajustements, less sugar.
. A bit tricky for the glaze. Recipe ended up looking like real icing instead of Glaze.
Will use my rum cake glaze next time. Will keep you posted. Merci 🍁🌾
Mom Loves Baking says
Thank you for your comments and hope you had a wonderful Thanksgiving!
Anna Kesikiadou says
.You must be very lucky for this vitage recipe. I like it and i am goingto bake it soon
.My greetings from Greece
Mom Loves Baking says
Hello from Atlanta and Thank you! I hope you enjoy it!
Maria says
Hi how much pumpkin do you use if you boil pumpkin and mash it from fresh. I have alot of pumpkin
Mom Loves Baking says
Hello! The recipe calls for 15 ounces of pumpkin puree so that would be about 1 3/4 cups of fresh, mashed pumpkin. If you have a kitchen scale, you could weigh it. Hope that helps.
Kristie says
Such a stellar recipe! The cake was an absolute hit with my family! A great way to use up some pumpkin puree I had. Thank you so much!
Mom Loves Baking says
That’s fantastic! So glad you enjoyed it!