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Pumpkin Bundt Cake with Spiced Pumpkin Glaze and Pecans Recipe

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4.1 from 9 reviews

This moist and flavorful Pumpkin Bundt Cake combines warm spices and rich pumpkin puree for a classic autumn dessert. Topped with a luscious brown sugar glaze and optional toasted pecans, this cake is perfect for holiday gatherings or cozy fall afternoons.

Ingredients

Cake

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup vegetable oil
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 15 oz canned pumpkin puree
  • 2 teaspoons vanilla extract

Glaze

  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ⅓ cup powdered sugar

Topping (optional)

  • ⅓ cup chopped pecans

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Generously grease a 10-cup bundt pan and sift 1 to 2 tablespoons of flour over the surface to prevent sticking, or alternatively, use a non-stick spray with flour coating.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, whisk together the vegetable oil, packed light brown sugar, granulated sugar, and eggs until the mixture is smooth. Add the canned pumpkin puree and vanilla extract, then whisk until fully combined and uniform in texture.
  4. Incorporate dry into wet: Gradually add the dry flour mixture to the wet ingredients, mixing gently until no visible streaks of flour remain, being careful not to overmix.
  5. Fill the pan: Pour the batter into the prepared bundt pan and smooth the surface with a spatula to ensure even baking.
  6. Bake the cake: Place the bundt pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then, carefully invert it onto a wire cooling rack and allow it to cool completely before glazing.
  8. Prepare the glaze: In a small saucepan over medium heat, melt the unsalted butter. Add the packed light brown sugar and milk, stirring constantly as the mixture comes to a gentle boil. Continue stirring for 1 to 2 minutes until smooth.
  9. Finish the glaze: Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool slightly for 5 to 10 minutes before whisking in the powdered sugar until the glaze is smooth. If it thickens too much as it cools, thin it with a small splash of milk.
  10. Glaze the cake: Drizzle the prepared glaze evenly over the cooled pumpkin bundt cake. Optionally, sprinkle chopped pecans on top for extra texture and flavor.
  11. Set before serving: Let the glaze set at room temperature before slicing and serving the cake to ensure clean slices and perfect presentation.

Notes

  • Use canned pumpkin puree for best consistency and flavor; homemade pumpkin puree may have a different moisture content.
  • Gently mix the batter to avoid developing gluten which can make the cake dense.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • For a dairy-free version, substitute the butter in the glaze with vegan margarine and use a plant-based milk.
  • Store leftovers covered at room temperature for up to 3 days or refrigerated up to 5 days.

Find it online: https://lauracooks.com/pumpkin-bundt-cake-with-spiced-pumpkin-glaze-and-pecans-recipe/