Easy Pumpkin Cake

Pumpkin Bundt Cake is the perfect fall dessert! This pumpkin cake is perfectly sweet, moist, and filled with all of the warm, wonderful spices that conjure up feelings of Autumn nostalgia. And that icing? Brown butter and maple syrup turn a simple pumpkin cake recipe into something truly magical.

This pumpkin cake recipe is easy enough to bake up for a casual get together, or is the perfect addition to your holiday table as well. I like to make this pumpkin cake early in the day before a dinner party or even the day before, as I think it only gets better with time. That is, if you can resist slicing into it before the party! 

Servings

10-12

Ready In:

1 Hour 30 Min

Good For:

Dessert, Snack

Pumpkin Cake Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground black pepper
  • 2 cups dark brown sugar, packed
  • 1/2 cup butter, at room temperature
  • 1/2 cup olive oil
  • large eggs, at room temperature
  • 1 (15-oz) can puréed pumpkin
  • 1/2 cup sour cream

For the Icing:

  • 2 tbsp butter
  • 3/4 cup confectioners’ sugar (preferably organic)
  • 1/4 cup maple syrup
  • pinch of salt

Cook’s Notes:

I’ve said it before and I’ll say it again: I use salted butter in everything I cook (and err.. bake). I don’t buy unsalted butter and I won’t ask you to either. But, if you’ve got unsalted on hand just add another 1/4 tsp of kosher salt to this pumpkin cake recipe.

For the pumpkin cake icing, I prefer to use organic confectioners’ sugar (really, I prefer organic sugar all around but in this instance, there is actually science backing me up). The reason I like organic sugar for this, and all, icing recipes is due to the type of anti-caking agent used in each.

Organic confectioners’ sugar is made from raw sugar and uses tapioca versus the cornstarch you’ll find in non-organic varieties. The tapioca creates a smoother texture and a better overall flavor. (Tip: you can find it at Trader Joe’s.)

 

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Step by Step Instructions

Step 1

Preheat oven to 350 degrees. Grease a 12-cup bundt pan and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and black pepper. Set aside.

Step 3

Add brown sugar, butter, and olive oil to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating for about 20 seconds after each to combine. Add pumpkin purée and sour cream; mix until well combined. Scrape down the sides of the bowl.

Step 4

Remove bowl from mixer and use a rubber spatula to fold in the dry ingredients, 1/4 at a time. Be sure to scrape the sides and bottom of bowl to ensure batter is fully combined (but not over-mixed).

Step 5

Pour batter into prepared pan, smoothing out the surface. Tap the pan on the counter a few times to release any large air bubbles. Bake on center rack for 50 – 55 minutes, or until a toothpick inserted in the center comes out clean.

Step 6

Set the cake, in its pan, on a wire rack to cool for 20 minutes. After 20 minutes, invert the cake onto the rack to cool completely. 

Step 6

Once the cake has cooled, make the icing. Begin by melting butter in a small saucepan over medium-low heat. Use a rubber spatula to scrape the sides as it cooks, watching it closely. Once butter begins to turn light brown and has a nutty aroma, remove from heat and transfer to a heat-safe bowl. Allow to cool slightly.

Step 7

Add confectioners’ sugar, maple syrup, and salt to brown butter and whisk until smooth. Icing should be thick, but pourable. If it is too thin, add more confectioners’ sugar. Transfer cake to serving platter and pour icing evenly over top. If desired, use a knife or spatula to smooth out the icing on the top of the cake. Serve in generous slices.

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Want more brown butter recipes? Yep, I love it too. Why not try my Brown Butter Blondies?

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Pumpkin Cake with Brown Butter Maple Icing

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This pumpkin cake recipe is the essence of Autumn, in a cake! Warm fall spices and nutty brown butter topped off with a hint of maple. Could this pumpkin cake be any more fall?? It is pretty much the perfect cake recipe for the fall season and I have a feeling you'll be making this one on repeat.
5 from 2 votes
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Servings 10
Calories 498 kcal

Equipment

  • Stand Mixer

Ingredients
 

For the Cake:

  • 3 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/4 tsp Kosher Salt
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1/4 tsp Black Pepper
  • 2 cups Dark Brown Sugar, packed
  • 1/2 cup (1 stick) Butter, at room temperature
  • 1/2 cup Olive Oil
  • 2 Large Eggs, at room temperature
  • 1 15-oz can Puréed Pumpkin
  • 1/2 cup Sour Cream

For the Icing:

  • 2 tbsp Butter
  • 3/4 cup Confectioners' Sugar (preferably organic)
  • 1/4 cup Maple Syrup
  • Pinch of Salt

Instructions
 

  • Preheat oven to 350 degrees. Grease a 12-cup bundt pan and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and black pepper. Set aside.
  • Add brown sugar, butter, and olive oil to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating for about 20 seconds after each to combine. Add pumpkin purée and sour cream; mix until well combined. Scrape down the sides of the bowl.
  • Remove bowl from mixer and use a rubber spatula to fold in the dry ingredients, 1/4 at a time. Be sure to scrape the sides and bottom of bowl to ensure batter is fully combined (but not over-mixed).
  • Pour batter into prepared pan, smoothing out the surface. Tap the pan on the counter a few times to release any large air bubbles. Bake on center rack for 50 - 55 minutes, or until a toothpick inserted in the center comes out clean.
  • Set the cake, in its pan, on a wire rack to cool for 20 minutes. After 20 minutes, invert the cake onto the rack to cool completely. 
  • Once the cake has cooled, make the icing. Begin by melting butter in a small saucepan over medium-low heat. Use a rubber spatula to scrape the sides as it cooks, watching it closely. Once butter begins to turn light brown and has a nutty aroma, remove from heat and transfer to a heat-safe bowl. Allow to cool slightly.
  • Add confectioners' sugar, maple syrup, and salt to brown butter and whisk until smooth. Icing should be thick, but pourable. If it is too thin, add more confectioners' sugar. Transfer cake to serving platter and pour icing evenly over top. If desired, use a knife or spatula to smooth out the icing on the top of the cake. Serve in generous slices.

Cook's Notes

I've said it before and I'll say it again: I use salted butter in everything I cook (and err.. bake). I don't buy unsalted butter and I won't ask you to either. But, if you've got unsalted on hand just add another 1/4 tsp of kosher salt to this pumpkin cake recipe.
For the icing, I prefer to use organic confectioners' sugar (really, I prefer organic sugar all around but in this instance, there is actually science backing me up). The reason I like organic sugar for this, and all, icing recipes is due to the type of anti-caking agent used in each.
Organic confectioners' sugar is made from raw sugar and uses tapioca versus the cornstarch you'll find in non-organic varieties. The tapioca creates a smoother texture and a better overall flavor. (Tip: you can find it at Trader Joe's.)
 
Keyword Baking, Easy Dessert, Family-Friendly, Holiday, Thanksgiving

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