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Pumpkin Bundt Cake with Brown Sugar Icing

Pumpkin Bundt Cake with Brown Sugar Icing

This Pumpkin Bundt Cake is a showstopper! The cake is moist, packed with pumpkin and spices, and topped with a luscious brown sugar icing that adds a sweet, caramel-like finish. This cake is perfect for fall celebrations, Thanksgiving, or whenever you're in the mood for a comforting, seasonal dessert.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 16
Calories 450 kcal

Ingredients
  

  • For the Cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil or melted coconut oil
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk or buttermilk
  • For the Brown Sugar Icing:
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar packed
  • 1/4 cup heavy cream or whole milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar sifted

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring you get into all the grooves.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • Mix the Wet Ingredients:
  • In a large bowl, whisk together the granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
  • Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk), starting and ending with the dry ingredients.
  • Stir just until combined, being careful not to overmix.
  • Bake the Cake:
  • Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the cake to cool in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely.
  • Make the Brown Sugar Icing:
  • In a medium saucepan, melt the butter over medium heat.
  • Add the brown sugar and heavy cream (or whole milk), stirring constantly. Bring the mixture to a gentle boil and cook for 1–2 minutes, until the sugar is fully dissolved and the mixture thickens slightly.
  • Remove from the heat and stir in the vanilla extract.
  • Let the mixture cool for 5–10 minutes, then whisk in the sifted powdered sugar until smooth.
  • Ice the Cake:
  • Once the cake is fully cooled, pour the brown sugar icing over the top, allowing it to drip down the sides of the bundt cake. The icing will firm up as it cools.