Pumpkin Bundt Cake with Brown Sugar Icing
Okay, let’s talk pumpkin. Not the basic latte everyone loses their mind over, but something actually worth getting excited about: a Pumpkin Bundt Cake with Brown Sugar Icing. This isn’t just a cake; it’s a moist, spicy hug in a bundt pan, crowned with an icing so good you’ll want to bathe in it (don’t, but no judgment if you think about it). It’s special because it tastes like autumn, but without any of the actual leaf-raking or sudden urge to buy flannel. You should try it because, frankly, life’s too short for bad cake, and this one consistently delivers pure, unadulterated comfort. Plus, it makes your house smell like you actually have your life together, even if your socks don’t match.
My husband, bless his cotton socks, once decided to “help” by “pre-heating” the oven for this very cake. Which, apparently, meant turning it to broiler for twenty minutes. We opened the oven door to slide in the batter, and let’s just say the heat hit us like a tropical vacation gone very, very wrong. The bundt pan almost melted before the cake even got near the heat. Miraculously, the cake still turned out, albeit with a slight smoky *je ne sais quoi*. He still brags about his “signature pre-heat” to this day, and honestly, I just let him. It’s easier than arguing, and the cake was still delicious.
MORE OF OUR FAVORITE…
Why You’ll Love This Pumpkin Bundt Cake with Brown Sugar Icing
* It’s pumpkin without being *too* pumpkin-y (you know what I mean, right? Not aggressively seasonal).
* The brown sugar icing is basically a warm hug you can eat. Or lick directly from the spoon. Your choice.
* It makes your house smell like autumn threw up deliciousness, fooling guests into thinking you’re a domestic goddess.
* It’s shockingly easy to mess up (yes, I speak from experience), yet still tastes amazing. Resilience, folks.
* It’s perfect for impressing people who think you slaved all day, when really, you just followed simple instructions. Your secret’s safe with me.
Time-Saving Hacks
– Buy canned pumpkin puree. Seriously. We’re not making it from scratch, this isn’t a competition, and nobody has time for that.
– Use that same measuring cup for all your wet ingredients before rinsing it for the dry ones. Less washing means more time for… well, anything else.
– If you *really* want to avoid dishes, just eat it straight out of the bundt pan with a fork. No judgment here, just efficiency. Who needs plates when you have a cake?
Serving Ideas
– Serve it with a strong cup of coffee to cut through the sweetness (or just add more sugar to your coffee, I’m not your boss).
– A dollop of whipped cream is always a good idea, because why complicate perfection? Unless you *want* to complicate it, then add ice cream.
– Or, if it’s been *one of those days* where the kids drove you absolutely nuts, serve it with a very large glass of wine. No one needs to know you ate cake for dinner.
What to Serve It With
Tips & Mistakes
Don’t overmix. Seriously. I know it’s tempting to beat it into submission, but gentle is key here. Overmixing leads to tough cake, and nobody wants a tough cake. Also, please, *please* grease and flour your bundt pan like your life depends on it, unless you enjoy archaeological digs for cake shards stuck to the metal. A little non-stick spray with flour in it is your best friend.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Pumpkin Bundt Cake with Brown Sugar Icing
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups brown sugar packed
- 1 cups pure pumpkin puree
- 0.5 cups vegetable oil
- 3 large eggs room temperature
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F and grease a bundt pan.
- In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, oil, and eggs until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.