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Pumpkin Bundt Cake: Delightful Brown Sugar Icing for Fall Bliss

Pumpkin Bundt Cake with Brown Sugar Icing
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Indulge in the rich flavors of fall with this delightful Pumpkin Bundt Cake topped with a creamy brown sugar icing.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 cup brown sugar (for icing)
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract (for icing)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix the oil, granulated sugar, brown sugar, and eggs until well combined.
  4. Add the pumpkin puree and vanilla extract, mixing to combine.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  9. For the icing, melt the butter in a saucepan, then stir in the brown sugar, milk, and vanilla. Bring to a boil for 2 minutes.
  10. Remove from heat and let it cool slightly before drizzling over the cooled cake.

Notes

  • Ensure that all ingredients are at room temperature for best results.
  • This cake can be made a day in advance and stored in an airtight container.

Nutrition

Keywords: Pumpkin Bundt Cake, Brown Sugar Icing, Fall Dessert

Find it online: https://fantasticrecipes.net/pumpkin-bundt-cake/