If you’re looking for something a little different to serve for dessert this Thanksgiving, you must try this elegantly-glazed, fabulously-spiced Pumpkin Bundt cake inspired by Sally’s Baking Addiction.
This amazing cake was so moist and flavorful and utterly delicious, it totally took care of our pumpkin pie craving — and everyone who tried it already loves pumpkin pie.
The brown sugar glaze paired with it perfectly, while the toasted pecans added just the right amount of crunch.
If you want to change things up for Thanksgiving or Christmas, this sweet and spicy cake recipe (adapted from a recipe from Sally’s Baking Addiction) comes highly recommended by the whole MakeItGrateful.com team.
Serve it with hot mugs of tea or coffee after your holiday meal instead of pumpkin pie for a memorable end to your festive event. (It will also warm up well the next morning for a coffee cake-style breakfast treat.)
Helpful tip: To save you time and optimize space in your oven for other holiday dishes, you can make this cake a day or two in advance. However, we recommend making the glaze on the day you serve the cake. Plan ahead, since the glaze needs at least 30 minutes to cool before it can be used.
Pumpkin Bundt cake with brown sugar glaze & pecans
AuthorRecipe inspired by Sally's Baking Addiction
For the cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup canola oil
4 large eggs
1 cup packed light brown sugar
1/2 cup granulated sugar
One (15-ounce) can pumpkin puree
1 and 1/2 teaspoons pure vanilla extract
For the glaze
2 Tablespoons butter
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
Dash of ground cloves
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup chopped toasted pecans
Preheat the oven to 350°F (177°C) and grease a Bundt pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice and ginger together in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Spread batter into the prepared pan. Bake for 30-36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake are browning too quickly in the oven, loosely cover the cake with aluminum foil.
Remove the cake from the oven, and set the entire pan on a wire rack. Allow it to cool completely.
In a small saucepan, melt the butter. Whisk in the brown sugar, nutmeg, cloves and whipping cream and cook over medium heat until the mixture begins to boil. Allow it to boil 1 minute. Remove from heat and pour into a medium bowl, allowing it to cool for at least 30 minutes.
Add the powdered sugar and vanilla to the butter/cream mixture. Whisk until smooth. Immediately pour the glaze over the cake. Top with chopped pecans sprinkled evenly over the cake. Store in the refrigerator, loosely-covered with aluminum foil.