Pumpkin Spice Bundt Cake with Brown Sugar Glaze

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4.39 from 42 reviews

Pumpkin Spice Bundt Cake with Brown Sugar Glaze

A vintage recipe Pumpkin Cake baked in a Bundt pan and drizzled with a delicious brown sugar glaze.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 390kcal

Author Lise Sullivan Ode

Equipment

Ingredients

For the cake

4 large eggs
1 cup oil
2 cups granulated sugar
15 ounces pumpkin
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
1/4 cup water plus more if it's too thick
2 tablespoons unsalted butter
1 tablespoon dark corn syrup I used amber agave nectar
1 1/2 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 12-cup Bundt pan for 50 min-1 hr at 350 degrees. (Make sure you grease pan well, see notes below.)

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.

Video

Notes

Prepared Pan - It's very important to grease your pan very well to make sure your Bundt cake doesn't stick. Use shortening or butter and rub it all over the inside of the pan, covering all the crevices. Then dust generously with flour. Pour off the excess flour. I don't recommend cooking spray for this particular recipe.

A Note About Flour - if you can't have gluten, feel free to substitute the same amount of gluten free flour in this recipe instead of regular flour.

Dairy Free Version - if you want to make this cake completely dairy free, substitute vegetable shortening for the butter in the brown sugar glaze.

Nutrition