Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans Recipe

Active Time:

1 hr 5 mins

Total Time:

3 hrs

Servings:

Candied pecans and a rich, buttery icing turn a simple pumpkin-spice Bundt cake into a grande finale dessert. This moist pumpkin cake is elevated by brown sugar, pumpkin spice, the light tang of buttermilk, and a nutty crunch of toasted pecans flecked throughout. A brown sugar icing is smooth and rich, with notes of molasses and caramel that complement the cake's fall flavors, and candied pecans add crunch as an eye-catching garnish.

For the smoothest texture and picture-perfect drips, make sure the icing is still warm when you spoon it over the pumpkin-spice. Pick out your favorite cake stand, and put this beautiful Bundt cake on display at your next party. The crown of decadent icing and candied pecans will ensure that no one will be able to resist having a slice.

Ingredients for Pumpkin-Spice Bundt Cake

To make this Bundt cake, you'll need:

Salted butter: If using unsalted, balance the additional salt added accordingly.
Granulated sugar: Sweetens the cake and used to candy the pecans.
Light brown sugar: Adds a hint of molasses flavor to the cake and icing.
Large eggs: Binds the cake batter.
Canned pumpkin: Adds color, flavor, and moisture to the Bundt.
Vanilla extract: Adds a subtle floral note.
All-purpose flour: The base of the cake.
Baking powder: Helps give the cake its rise.
Pumpkin pie spice: A traditional hint of fall spice to bring out the pumpkin flavor.
Baking soda: Reacts with the buttermilk for a fluffy crumb.
Kosher salt: Enhances the flavor of the cake and pecans.
Whole buttermilk: Adds a tangy tenderness to the cake.
Chopped pecans: Toasted for a nutty crunch throughout the cake, and candied for an impressive finish.
Shortening: To help release the cake from the pan.
Heavy cream: Adds richness to the brown sugar icing.
Powdered sugar: Thickens the icing.

How To Make Pumpkin-Spice Bundt Cake

While this recipe may have three parts—cake, icing, and garnish—each part is well worth the effort for a cake that's as impressive as it is delicious. Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 350°F. Beat butter until creamy. Add sugars and beat until fluffy. Add eggs, 1 at a time, beating until blended. Beat in pumpkin and vanilla.
Step 2. Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Beat into butter mixture alternately with buttermilk. Stir in chopped pecans. Spoon into a greased and floured 12-cup Bundt pan.
Step 3. Bake 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on rack.
Step 4. Stir together dry ingredients for candied pecans in a heavy saucepan. Add pecans, and cook, stirring, until sugar coats pecans, 7 to 8 minutes. Spread on lightly greased wax paper; set aside.
Step 5. Bring light brown sugar, heavy cream, and butter to a boil, stirring often. Remove from heat; gradually whisk in powdered sugar and vanilla until smooth.
Step 6. Spoon icing over cake and top with candied pecans.

Tips for the Best Pumpkin-Spice Bundt Cake

For the best pumpkin Bundt cake, keep these tips in mind:

Don't overwork the batter: Overworked cake batter can become rubbery and dense. Mix only until the ingredients are combined for the lightest texture.
Use toasted pecans: The crisp texture and nutty flavor of toasted pecans adds a great contrast to the cake.
Make your own pumpkin pie spice: Feel free to make your own pumpkin pie spice blend. You're guaranteed to use it all season long, and it gives you the opportunity to add more of the spices you love, and less of the ones you don't.
Grease and flour the pan: There's nothing worse than a Bundt cake that's stuck in the pan. Want to up your Bundt cake game? Consider keeping a batch of cake goop on hand.
Cook candied pecans until coated: Don't rush the process when it comes to candied pecans. Continue cooking until the sugar melts and coats the pecans evenly for a perfectly crunchy caramel coating.
Place pecans onto icing while wet: Wait to ice the cake until your pecans are cooled and ready. The icing will set as it sits, so sprinkling the pecans on right away is key.

Variations for Pumpkin-Spice Bundt Cake

If you're looking to mix up the flavors and finishes of this cake, here are some ideas to get you started:

Try different glazes: Pumpkin pairs nicely with cream cheese, maple, or caramel glaze, to name a few.
Serve simply: Looking for a more simple finish? Pair this pumpkin cake with a dusting of powdered sugar and dollop of whipped cream, or drizzle of caramel sauce.
Use bourbon: Substitute the vanilla extract with a splash of bourbon or rum for a boozy touch.
Replace the pecans: Use walnuts or other desired nuts in the place of the pecans, or go nut-free by swapping in chocolate, cinnamon, caramel or other types of flavored morsels.

How To Make Pumpkin-Spice Bundt Ahead

Prepare this cake up to two days in advance, cover, and refrigerate. For longer storage, bake, cool, and freeze the Bundt for up to three months. Bring to room temperature, and glaze and garnish fresh before serving.

How To Store Leftover Pumpkin-Spice Bundt

Store leftover cake in an airtight container in the refrigerator for up to five days. Freeze for longer storage (up to three months). Bring to room temperature before serving.

More Pumpkin Dessert Recipes You'll Love

Once pumpkin season has officially begun, you'll want to have an arsenal of recipes on hand to please all the pumpkin-lovers in your life:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake:

1 cup salted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/2 cups canned pumpkin
2 tsp. vanilla extract
3 cups all-purpose flour, plus more for pan
1 Tbsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1 cup whole buttermilk
1 cup chopped toasted pecans
Shortening

Candied Pecans:

1/4 cup granulated sugar
1/4 tsp. pumpkin pie spice
Pinch of salt
1 cup roughly chopped pecans

Brown Sugar Icing:

1 cup packed light brown sugar
1/3 cup heavy cream
1/4 cup salted butter
1 cup powdered sugar
1 tsp. vanilla extract

Directions

Cream butter and sugar:

Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy.
Add eggs, pumpkin, and vanilla:

Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
Combine dry ingredients:

Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt.
Make cake batter:

Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans.
Add batter to prepared pan:

Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
Bake cake, and cool:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour.
While cake bakes, prepare Candied Pecans:

Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
Prepare the Brown Sugar Icing:

Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
Add icing to cake:

Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

Frequently Asked Questions

Why is it called a Bundt cake?

Bundt cakes were so named when Dave Dalquist of Nordic Ware created a pan by request that was similar to a traditional Kugelhopf pan. He named his creation a "Bundt" pan after "bund"—the German word for gathering.
Can I use homemade pumpkin puree for this cake?

Canned pumpkin puree is consistent in thickness, flavor, and color, while homemade versions can vary slightly. Feel free to substitute if preferred.
Can I make this cake nut-free?

To make this cake nut-free, just leave out the pecans. You can garnish with candied pumpkin seeds in the place of pecans, or decorate as desired.
Why did my Bundt cake stick to the pan?

Make sure to grease and dust the Bundt pan with flour before filling with cake batter. Consider using cake goop if your pan tends to stick.