Glazed Pumpkin Bundt Cake with Toasted Pecans

Name: Glazed Pumpkin Bundt Cake with Toasted Pecans
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 3 cups all purpose flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1 tablespoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon salt; 1 can (15 oz) pumpkin puree; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 cup vegetable oil; 4 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsalted butter; 2 cups powdered sugar; 2 tablespoons milk; 1/2 cup chopped toasted pecans

A cozy, spiced pumpkin cake topped with a nutty browned butter glaze and crunchy pecans.

By Enzo81 Kitchen· American· October 14, 2026

Glazed Pumpkin Bundt Cake with Toasted Pecans

enzo81.xyz

Prep

20 minutes

Cook

55 minutes

Total

1 hour 15 minutes

Serves

Fall always feels more official once the house smells like pumpkin and warm spices. This cake is one of my favorite ways to celebrate the season because it is so moist and packed with autumn flavor.

The best part is how simple it is to put together since you do not even need an electric mixer for the batter. Make sure you let the cake cool completely before adding the glaze so it stays thick and delicious on top.

Ingredients

3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 can (15 oz) pumpkin puree
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter
2 cups powdered sugar
2 tablespoons milk
1/2 cup chopped toasted pecans

10Instructions

1
Preheat your oven to 350 degrees F and grease a 10 inch bundt pan very well with butter or cooking spray.
2
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3
In another bowl, whisk the pumpkin puree with the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth.
4
Pour the wet ingredients into the dry ingredients and stir them together with a spatula just until they are combined.
5
Spread the batter into your prepared bundt pan and smooth the top with your spatula.
6
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the cake cool in the pan for about 10 minutes, then carefully flip it onto a wire rack to cool completely.
8
To make the glaze, melt the butter in a small saucepan over medium heat and stir it constantly until it turns golden brown and smells nutty.
9
Remove the butter from the heat and whisk in the powdered sugar and milk until smooth.
10
Drizzle the warm glaze over the cooled cake and immediately sprinkle the toasted pecans on top.

Tips

Store any leftovers in an airtight container at room temperature for up to three days. If the glaze gets too thick while you are whisking it, just add a tiny splash of extra milk to help it pour easily.

#baking #dessert #pumpkin #fall recipes #vegetarian

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