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Pumpkin Pecan Bundt Cake with Brown Sugar Icing

This is a delicious and festive dessert that is sure to please a crowd! The warm flavors of pumpkin, pecan, and brown sugar make it perfect for fall.
Prep Time 30 mins
Cook Time 1 hr
Cooling Time 1 hr
Total Time 2 hrs 30 mins
Servings 12


Pumpkin Pecan Bundt Cake

  • shortening to grease the bundt pan
  • 1 cup butter, softened
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 1/2 cup pureed pumpkin
  • 2 tsp vanilla
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 cup chopped pecans

Brown Sugar Icing

  • 1 cup brown sugar packed
  • 1/3 cup heavy cream
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract


To Make the Pumpkin Pecan Bundt Cake

  • Throughly grease a Bundt pan with shortening, being careful to grease all crevices.
  • Preheat the oven to 350 degrees and fit a standing mixer with a paddle attachement. Beat the butter and sugars on medium speed until creamy.
  • Add the eggs, one at a time, beating just until blended. Add in the pumpkin and vanilla and mix until everything is incorporated.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set that near the standing mixer. In a separate container, measure out a cup of buttermilk.
  • Turn the mixer on low and add 1/4 of the flour mixture. Once it is incorporated, add in 1/3 of the buttermilk. Alternate adding the flour and buttermilk mixture, beating just until blended with each addition. Begin and end with the flour.
  • Remove the bowl from the mixer and use a spatula to scrape the sides and bottom. Pour in the chopped pecans and stir.
  • Spoon the batter into the Bundt pan and bake on the top oven rack for 50-60 minutes or until a kabob stick comes out clean.
  • Once slightly cooled, use a serrated knife to level off the top of the cake. Invert the Bundt pan onto a wire rack and let the Bundt cake completely cool upside down.

Brown Sugar Icing

  • Bring the brown sugar, cream, and butter to a boil in a medium sauce pan over medium heat. Stir frequently. Once boiling, let boil for one minute stirring regularly. Remove from the heat..
  • Using a whisk to constantly stir, gradually add in the powdered sugar and vanilla. Stir until thick but smooth.
  • Place the bundt cake onto your desired serving platter and use the icing immediatley on top of the bundt cake. Add the icing in a uniform matter as it dries quickly. You may want to have more chopped pecans nearby to add to the top.