Pumpkin Bundt Cake with Brown Sugar Icing

If you’re looking for a delightful fall treat, this Pumpkin Bundt Cake with Brown Sugar Icing is just the ticket! I remember baking this cake with my daughter, Lily, and the kitchen smelled like a cozy autumn day. It's the perfect recipe to bring a little warmth to your home.

Why You’ll Love It

• It’s super moist and packed with pumpkin flavor.
• The brown sugar icing adds a sweet, rich touch.
• Perfect for gatherings or a cozy family dessert.

Pure Comfort

This cake is pure comfort food. It’s like a warm hug on a chilly day, and it pairs beautifully with a cup of coffee or tea.

What You Need

• 1 cup 1 cup granulated sugar (200 g) – You can substitute with brown sugar for a deeper flavor.
• 1 cup 1 cup brown sugar (220 g) – Packed brown sugar works best.
• 1 cup 1 cup vegetable oil (240 ml) – Can be replaced with melted coconut oil.
• 4 4 large eggs – Make sure they are at room temperature.
• 1 can 1 can (15 oz) pumpkin puree – Not pumpkin pie filling.
• 2 cups 2 cups all-purpose flour (240 g) – For a gluten-free option, use a 1:1 gluten-free flour blend.
• 1 tsp 1 tsp baking soda – This helps the cake rise.
• 1 tsp 1 tsp baking powder – Works with baking soda for a fluffy texture.
• 1 tsp 1 tsp ground cinnamon – Feel free to add nutmeg or ginger for extra spice.
• 1/2 tsp 1/2 tsp salt – Balances the sweetness.
• 1/2 cup 1/2 cup unsalted butter, softened (113 g) – For the icing, you can use margarine.
• 1 cup 1 cup powdered sugar (120 g) – Sift it for a smoother icing.
• 2 tbsp 2 tbsp milk – Adjust for desired consistency.

Time to Cook

Prep: 20 minutes | Cook: 50 minutes | Total: 1 hour 10 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C) and grease a bundt pan with cooking spray. This will help the cake release easily after baking.
2. In a large bowl, combine the granulated sugar, brown sugar, and oil. Whisk until the mixture is smooth and slightly thickened, about 2 minutes. This will create a lovely base for your cake.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree until fully incorporated. The batter should be creamy and fragrant.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the pumpkin mixture, stirring until just combined. The batter will be thick and a bit lumpy, which is just perfect.
5. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50 minutes, or until a toothpick inserted comes out clean. Your kitchen will smell heavenly during this time.
6. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is crucial to avoid breaking the cake.
7. While the cake cools, prepare the icing. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and milk, mixing until smooth and drizzly. Adjust the milk for your desired consistency.
8. Once the cake is cool, drizzle the brown sugar icing over the top. Let it set for a few minutes before slicing. This icing adds a beautiful shine and extra sweetness.

Make It Perfect

• For a fun twist, add chopped pecans or walnuts to the batter for some crunch.
• Make sure your ingredients are at room temperature for the best texture.
• If the icing is too thick, add a little more milk until you reach the desired consistency.

Mix It Up

• Try adding chocolate chips for a sweet surprise.
• You can swap out the pumpkin for mashed bananas for a different flavor.

Perfect Partners

• Serve with whipped cream or vanilla ice cream.
• Pair with a warm cup of chai or spiced cider.

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FAQs

Conclusion

This Pumpkin Bundt Cake with Brown Sugar Icing is sure to become a family favorite. It’s moist, flavorful, and the icing is just the cherry on top. So, gather your loved ones and enjoy this delightful treat together!

Pumpkin Bundt Cake with Brown Sugar Icing

A moist and flavorful pumpkin bundt cake topped with a sweet brown sugar icing. This easy dessert is perfect for fall gatherings or cozy family treats, offering warm spices and a rich, comforting taste.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Course Dessert

Cuisine American

Equipment

• Oven
• bundt pan
• Mixing Bowl
• Whisk
• Spatula

Ingredients

  

Main

• 1 cup granulated sugar Can substitute with brown sugar for deeper flavor
• 1 cup brown sugar Packed brown sugar works best
• 1 cup vegetable oil Can be replaced with melted coconut oil
• 4 large eggs Room temperature
• 1 can pumpkin puree 15 oz, not pumpkin pie filling
• 2 cups all-purpose flour For gluten-free use 1:1 gluten-free flour blend
• 1 tsp baking soda Helps the cake rise
• 1 tsp baking powder Works with baking soda for fluffy texture
• 1 tsp ground cinnamon Optionally add nutmeg or ginger
• 0.5 tsp salt Balances the sweetness
• 0.5 cup unsalted butter Softened, can use margarine for icing
• 1 cup powdered sugar Sift for smoother icing
• 2 tbsp milk Adjust for desired consistency

Instructions

 

• Preheat oven to 350 °F (175 °C) and grease a bundt pan with cooking spray.
• In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth and thickened, about 2 minutes.
• Add eggs one at a time, mixing well after each addition, then stir in pumpkin puree until fully incorporated.
• In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt; gradually add to pumpkin mixture and stir until just combined.
• Pour batter into prepared bundt pan, smooth top with spatula, and bake for 50 minutes or until toothpick comes out clean.
• Cool cake in pan for 10 minutes, then invert onto wire rack to cool completely.
• Beat softened butter until creamy; gradually add powdered sugar and milk, mixing until smooth and drizzly.
• Drizzle brown sugar icing over cool cake; let set before slicing.

Keyword Brown Sugar Icing, Bundt cake, cozy, Fall, moist, Pumpkin