There's something magical about fall, especially when it comes to baking. This Pumpkin Bundt Cake with Brown Sugar Icing is a family favorite that always brings back memories of my son, Jake, sneaking bites of the batter when I wasn't looking. Trust me, once you try this recipe, you'll understand why it's one of the best Pumpkin Bundt Cake recipes out there.
Table of Contents
Why You’ll Love It
- It’s moist and flavorful, perfect for any gathering.
- The brown sugar icing adds a delightful sweetness.
- It’s easy to make and looks impressive on any table.
Pure Comfort
This cake is pure comfort food, bringing warmth and joy to every bite. The pumpkin spice aroma fills your kitchen, making it feel like a cozy autumn day, no matter the season.
What You Need
- 1 3/4 cups 1 3/4 cups all-purpose flour (210 g) – Sifted for better texture.
- 1 tsp 1 teaspoon baking powder – Helps the cake rise.
- 1 tsp 1 teaspoon baking soda – Works with the pumpkin for leavening.
- 1/2 tsp 1/2 teaspoon salt – Balances the sweetness.
- 1 tsp 1 teaspoon pumpkin pie spice – Adds that warm, cozy flavor.
- 1 cup 1 cup granulated sugar (200 g) – Sweetens the cake.
- 1/2 cup 1/2 cup brown sugar (100 g) – For a deeper sweetness.
- 1/2 cup 1/2 cup vegetable oil (120 ml) – Keeps the cake moist.
- 1 cup 1 cup canned pumpkin puree (240 g) – Not pumpkin pie filling.
- 3 3 large eggs – Bind the ingredients together.
- 1 tsp 1 teaspoon vanilla extract – Enhances the flavor.
- 1 cup 1 cup powdered sugar (120 g) – For the icing.
- 2 tbsp 2 tablespoons brown sugar – Adds richness to the icing.
- 2 tbsp 2 tablespoons milk (30 ml) – To thin the icing.
Time to Cook
Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour 5 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make it a day in advance.
Steps to Make It
- Preheat your oven to 350°F (175°C). Greasing and flouring a Bundt pan helps the cake come out easily. You’ll know it’s ready when the oven is warm and inviting.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This step is crucial for evenly distributing the leavening agents. The mixture should look light and fluffy.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended, then add the pumpkin puree, eggs, and vanilla extract. The batter should be smooth and creamy, with a lovely pumpkin hue.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. The batter will be thick and aromatic.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly at this point.
- Once baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. This helps it hold its shape. The cake should be golden brown and slightly springy to the touch.
- While the cake cools, prepare the icing by whisking together the powdered sugar, brown sugar, and milk until smooth. It should be pourable but not too runny. If it’s too thick, add a splash more milk.
- Drizzle the brown sugar icing over the cooled cake, allowing it to cascade down the sides. This is where the magic happens. The icing will set slightly, creating a beautiful finish.
- Slice and serve your Pumpkin Bundt Cake with Brown Sugar Icing. Enjoy it with a cup of coffee or tea. It’s perfect for sharing with family and friends.
Make It Perfect
- For a richer flavor, try using dark brown sugar instead of light brown sugar.
- If you want to add some crunch, fold in 1/2 cup of chopped walnuts or pecans into the batter.
- Make sure your ingredients are at room temperature for the best results.
Mix It Up
- Add chocolate chips for a sweet twist.
- Substitute applesauce for half the oil for a lighter version.
- Use a cream cheese frosting instead of brown sugar icing for a tangy flavor.
Perfect Partners
- Serve with whipped cream for extra indulgence.
- Pair with a warm cup of spiced chai or apple cider.
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FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in an airtight container.
How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days.
Can I freeze the cake?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.
What can I substitute for pumpkin puree?
You can use mashed sweet potatoes or butternut squash as a substitute.
Why is my cake dense?
Overmixing the batter can cause it to be dense. Mix just until combined.
Conclusion
This Pumpkin Bundt Cake with Brown Sugar Icing is sure to become a staple in your home. It's a delightful treat that captures the essence of fall. Enjoy every slice and share it with loved ones for a truly special experience.
Pumpkin Bundt Cake with Brown Sugar Icing Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix granulated sugar, brown sugar, and vegetable oil until well blended.
- Add pumpkin puree, eggs, and vanilla extract to the sugar mixture and combine until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Pour batter into Bundt pan and smooth the top with a spatula.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then invert onto a wire rack.
- Whisk powdered sugar, brown sugar, and milk to make the icing until smooth and pourable.
- Drizzle brown sugar icing over cooled cake and let set slightly.
- Slice and serve the Pumpkin Bundt Cake with your favorite beverage.