Pumpkin pecan bundt cake with brown sugar icing is the perfect dessert to bring to gatherings this fall. We have a home Bible study group that meets twice a month, and everybody brings a dish to share. Since I am known as “the cake lady” in my neck of the woods, it is only fitting that I bring dessert. This time, I wanted something a little more special… something festive for fall that stands out. That’s when I decided on this delicious recipe!
How to Make Pumpkin Pecan Bundt Cake With Brown Sugar Icing
This pumpkin pecan bundt cake with brown sugar icing is actually very easy to make! Just make sure to follow the directions and use the right proportions, and it should turn out lovely!
Step 1: Preheat and Prepare Mixer
First, heat the oven to 350 degrees and then fit a standing mixer with the paddle attachment. I like to use the paddle that has the scraper on the side. Beat 2 sticks of butter (1 cup), 1 cup of white sugar, and 1 cup of brown sugar on medium speed. While the mixer is whirling, add 4 eggs one at a time.
Step 2: Add Pumpkin and Vanilla
Once the eggs are mixed in, add 1 1/2 cups of pureed pumpkin and 2 teaspoons of vanilla extract. Beat this at medium speed until everything is incorporated. The mixture should be thin and slightly grainy.
Step 3: Mix Dry Ingredients
In a large bowl off to the side, mix together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 1/2 teaspoons of pumpkin pie spice, and 1/2 teaspoon each of baking soda and salt.
Step 4: Alternate Flour and Buttermilk
Measure out 1 cup of buttermilk in a separate measuring cup and bring everything back to the standing mixer. While the mixer is on low to medium speed, gradually add the flour mixture to the pumpkin. Alternate adding the flour and the buttermilk, beginning and ending with the flour.
Step 5: Finish Batter and Prep Pan
The pumpkin pecan bundt cake batter should be thick, creamy, and very aromatic!
Gently mix in 1 cup of chopped pecans.
Grab the bundt pan and make sure it is well greased and floured. I use shortening to grease my Bundt pan because I find that baking spray doesn’t always reach every crevice. Make sure you don’t skip this step because there is nothing worse than a big chunk missing out of a beautiful Bundt cake!
Step 6: Bake and Cool
Add the pumpkin pecan bundt cake batter to your pan and bake on the top rack of your oven for 50 to 60 minutes. Use a kabob stick or skewer to make sure that the pumpkin pecan Bundt cake is cooked thoroughly.
Note: The batter will billow out of the Bundt pan, and you will have to cut the extra off.
When the bundt pan is cool enough to touch, use a long serrated knife to cut off the top so that the cake is level with the pan. Then invert the cake onto a wire rack and let it cool completely upside down. This may take about an hour. Don’t frost the cake until it is room temperature or cooler.
Make sure to let it cool upside down so that the cake can pull away from the sides. Gravity will help the cake release as an entire unit.
How to Make Brown Sugar Icing
The finishing touch for any great dessert is the icing, and this recipe’s brown sugar icing takes the pumpkin pecan Bundt cake with brown sugar icing to a whole new level. Its rich, caramel-like flavor perfectly complements the warm fall spices in the cake. Plus, it’s quick and simple to make, making it an ideal addition to this already delicious dessert.
Step 1: Boil Ingredients
It could be that the brown sugar icing on top of the pumpkin pecan Bundt cake is the best part… and I say that because when I served this dessert at the potluck, I saw many people scraping the frosting off the top and sides to put onto their plates. It’s addicting! Thankfully, it is also easy to make too!
In a medium saucepan and stirring frequently, bring the following ingredients to a boil over medium heat:
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1/4 cup butter
Boil these ingredients for about one minute.
Step 2: Add Remaining Ingredients
Gradually whisk in a cup of powdered sugar and a teaspoon of vanilla extract. The mixture will be thick but smooth.
You will know the brown sugar icing is ready when it lays thick and smooth over the back of a spoon and drips evenly.
Step 3: Ice Cake
Immediately cover the pumpkin pecan bundt cake with brown sugar icing. It will dry very quickly, so be sure to pour in a steady, uniform motion. Make sure you have the cake on the stand where you are going to serve it because the frosting will drip to the bottom. You may also want to have some crushed pecans nearby to sprinkle on top while the icing is still wet.
You will likely have plenty of icing left over, so you can store it in an airtight container in the refrigerator for 3 days. If using it later, just add a little heat and cream to soften it up.
A Perfect Fall Dessert
And voila! There, you have one of the most perfect and festive desserts for the autumn season! Wouldn’t this pumpkin pecan bundt cake with brown sugar icing be great to pull out after Thanksgiving dinner? You can definitely make it a day ahead of time and keep it in the fridge for later.
Speaking of Thanksgiving, you may be interested in this entire Thanksgiving spread. I give 16 tasty Thanksgiving recipes, including 3 main courses, multiple side dishes, and lots of desserts. If you want to branch out and try something new, you might like my 3-step Tuscan style roasted turkey. But there are also classics like creamy Yukon Gold mashed potatoes and traditional pumpkin pie.
Save this pin for later because I KNOW you’ll want to make this dessert eventually. My group of friends was so bedazzled that I quickly decided I would make it again in the next week or two. It’s so yummy! Happy cooking, y’all!
