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Pumpkin Spice Bundt Cake with Brown Sugar Glaze
4.5 from 4 votes

Pumpkin Spice Bundt Cake with Brown Sugar Glaze

A vintage recipe Pumpkin Cake from the author's Aunt Marie, plus a delicious brown sugar glaze.


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


For the cake

  1. Cream oil, eggs, 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

  1. 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.