This pumpkin pecan bundt cake with brown butter maple glaze is bursting with warm fall spices. It’s a great bake-ahead dessert or breakfast year-round.
Look no further for when you want to serve something autumnal this holiday season than with this aromatic pecan cake. The brown butter maple glaze adds a delightful depth to the cake, making it irresistible.
Jump to:
Speaking of pumpkin spice, if you are in the mood for a pick me up, try this creamed pumpkin spice iced coffee or my other chewy pumpkin cookies recipe; you won’t regret it.
Reasons to Love This Pecan Cake Recipe
- It’s easily a crowd-pleaser, and it’s sure to leave your home smelling like fall; think pumpkin spice latte and all things nice.
- Basic ingredients: Aside from the pecans, the ingredients are basic pantry ingredients that you might have handy.
- Taste: it tastes divine! thanks to the warm spices, pecans, and the brown butter frosting.
- Versatile: use a cake pan, bundt cake pan, or sheet cake pan as I did for my spice cake that feeds a large crowd.
📃Ingredients Notes
- All-purpose flour: I'd advise using a kitchen scale to weigh the flour or using a spoon to scoop onto a measuring cup and level off the excess with an offset spatula or a knife. This way, you will get the right amount that the recipe requires. This yields a cake that isn't dense.
- Leaving agent: like baking soda and powder, helps in the rise and structure of the cake.
- Spice: I used pumpkin pie spice to add an aromatic flavor to the cake. ( see recipe note to make one at home)
- Butter
- Sugar: any granulated sugar is fine; I used coconut sugar and swerve granulated white sugar to add sweetness to the cake.
- Sour cream: this adds moisture and texture to the cake.
- Real pumpkin purée: I prefer the canned pumpkin puree (NOT pumpkin mix) as it has been processed and doesn't leave the cake dry.
- Pecans: use crushed pecan halves or pecan flour for a nuttier flavor. I recently substituted the flour with some pecan meal, and it was delightful.
📝Step-by-Step Instructions
Step 1: Preheat the oven and grease the bundt pan.
Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
Step 2: Beat the butter and sugar until creamy in a stand mixer's bowl.
Add the pumpkin puree, eggs, and vanilla extract until well combined.
Step 3: Gradually beat in the dry ingredients until just combined. Fold in the chopped pecans until it's fully incorporated.
Step 4: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean. Cool the cake before glazing.
Step 5: Melt butter in a pan over medium-low heat until bubbly, being careful not to burn it. Remove from heat, add maple syrup, powdered sugar, and milk, whisking until smooth.
Step 6: Melt butter in a pan over medium-low heat until bubbly, being careful not to burn it. Remove from heat, add maple syrup, powdered sugar, and milk, whisking until smooth. Drizzle the brown butter maple glaze over the cooled cake and serve.
👩🏽🍳Maur's Tips
- You can use any cake pan to achieve the same result but without that decorative edge or design. When using a bundt cake pan, you want to make sure to thoroughly grease all the sides, corners, top, and bottom with butter or shortening. Grease the pan with butter or shortening.
- A pastry brush works well to ensure that all sides of the pan are sufficiently covered with grease to prevent that heart-sinking sticking moment!!
- If the pan is greased correctly, a knife should not be used to release the cake from the sides. Invert the cake over a cooling rack and allow it to cool.
Storing Leftover or bake ahead pumpkin pecan bundt cake
This cake stores perfectly well in the refrigerator or freezer. To preserve the cake without the glaze, prepare and bake as directed. Allow cooling completely. Wrap the cake in a cling film and seal it in an airtight freezer bag. Store in the refrigerator for up to 5 days or in the freezer for three months.
📝Recipe FAQS
Cheddar is a classic choice for mac and cheese because it melts well and provides a sharp, tangy flavor. However, multiple types of cheese can elevate your dish. Examples are gouda, gruyere, and parmesan, to mention a few.
Yes, you can make the cheese sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring to maintain a smooth texture. If it thickens, add a splash of milk or pasta water, then proceed with the rest of the recipe.
Here is a list of cheeses that complement cheddar and a brief description to guide your decision:
Gruyère: Nutty and melts beautifully.
Gouda: Creamy with a mild, buttery flavor.
Parmesan: It adds a sharp, salty flavor, so hold off on adding salt until the end while adjusting for taste.
Monterey Jack: Mild and extra creamy.
Fontina: it adds a smooth and slightly earthy note and melts well.
Mix these ground spices- 4 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice. This will yield 2 tablespoons of pumpkin pie spice.
This cake recipe is perfect for cupcakes, as well. The baking time will vary. To make cupcakes, use the exact recipe to fill cupcake tins slightly over half full. Bake at 350°F for 20 minutes or until a skewer inserted in the center of the cake comes out clean. Let cool completely before using your favorite frosting.
Most certainly, with some elbow grease, you can whisk the butter and sugar in a bowl, making sure the butter is at room temperature. Use a wooden spoon or spatula to fold in the rest of the ingredients.
MORE HOLIDAY TREATS TO WOW YOUR GUESTS
Soft and Chewy Gingerbread Cookies
There you have it! Jump to the recipe page to get started. I hope this recipe puts a smile on your friend's and families' faces. Enjoy!
Did you make this Pumpkin pecan bundt cake with brown butter maple glaze? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later.
Peace & Love
Maureen
📖 Recipe
Pumpkin Pecan Bundt Cake with Brown butter maple glaze
Equipment
Ingredients
Pumpkin Pecan Bundt Cake
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons Ground Pumpkin pie spice ( see recipe note to make one at home)
- ½ cup unsalted cold butter (1 stick)
- 1½ cup coconut sugar (any granulated sugar is fine, I used 1 cup coconut sugar and ½ cup of swerve granulated white sugar)
- 2 large eggs
- ½ cup sour cream
- 1 cup pure pumpkin purée (NOT pumpkin mix)
- ½ cup milk (or nut flour)
- 1 teaspoon pure vanilla extract
- 1 cup crushed pecans
Brown butter maple glaze
- ¼ cup butter room temperature
- ⅓ cup pure maple syrup (NOT pancake syrup)
- 3 tablespoons milk
- 1½ cups sifted powdered sugar (optional)
Instructions
Pumpkin Pecan Bundt Cake
- Preheat oven to 350°F. Grease and flour a 10 cup bundt cake pan or two 8 “ cake pans. Set aside.
- In a bowl, whisk together all-purpose flour, baking soda, baking powder, and pumpkin spice. Set aside.2½ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons Ground Pumpkin pie spice
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter on medium-high to high speed for 1 minute or until softened. Add sugar to the bowl and beat until fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium speed. Add sour cream, pumpkin puree, vanilla extract, and milk. Continue to beat until combined. Reduce to low-speed, gently add the flour, ¼ cup at a time until about combined. Scrape the sides, remove from the stand, and fold in pecans.½ cup unsalted cold butter, 1½ cup coconut sugar, 2 large eggs, ½ cup sour cream, 1 cup pure pumpkin purée, ½ cup milk, 1 teaspoon pure vanilla extract, 1 cup crushed pecans
- Pour cake batter into the greased cake pan, smoothing top to level. Bake for about 50 to 60 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Let cool on a rack for 10 minutes. Gently flip over the cake to remove from pan. Let cool completely.
Brown butter maple glaze
- In a heavy bottom saucepan, melt butter over medium-low heat, continue to stir until bubbly for about 3 minutes, be careful not to burn the butter.
- Remove from heat, add the maple syrup, whisk to combine. Add in the powdered sugar and continue to whisk until smooth. Add the milk, one tablespoon at a time, and whisk until you reach the desired consistency. Place in a piping bag or drizzle over cooled cake.
- Once the cake is cooled, drizzle brown butter maple glaze over cake and serve.
- Tip: If the glaze is too thick, add a teaspoon or more of milk. If it’s too runny, add some more powdered sugar.
Notes
Are you on a gluten-free diet?
Substitute the all-purpose flour for gluten-free flour like almond flour or pecan flour. **Taste and texture may vary.Nutrition
Click here to save it for Later
Nate says
I've been looking for a cake recipe with pumpkin in it for this weekend's house warming party! This is perfect!
Maureen Celestine says
Oh, yea! Nate. This will be a hit at a housewarming. Maybe cut them in cubes and add a layer of cream cheese over it. Heaven!
Lyosha says
looks so pretty and so delicious! i would so grab it and eat it! Pumpkin pie is a fall must, esp if it is that pretty
Bree says
This looks so decadent! I can’t wait to make this and try this for myself. My kids will love it!
Maureen Celestine says
Hahaha, my kid devoured it while I was shooting this recipe, it was hilarious to watch. I hope you give it a try. Thanks
Chad says
omg are you kidding me! This looks heavenly! I am so gonna make it over the weekend. yum...
Maureen Celestine says
Glad to hear that Chad. Enjoy!
Annemarie LeBlanc says
Oh my goodness. That is such a pretty looking cake and I am positive it is delicious too. I was reading through your ingredient list and I love what goes in this cake. I saved the recipe and will be trying my best to make one this weekend.
Maureen Celestine says
So glad to hear that, Annemarie. I hope you enjoy it. I’d also love to see what you make, kindly tag me on Instagram or Facebook with the hashtag #worldlytreat. Enjoy!
catherine santiago jose says
This pumpkin cake looks really good and tasty. I am so excited to make this for my kids, thanks for sharing this recipe with us!
Maureen Celestine says
It's my pleasure. I hope they enjoy it.
Sundeep says
This looks so delicious and yummy. I am definitely going to try this at home this weekend. Thanks for sharing the recipe
Maureen Celestine says
Always a pleasure to share. Enjoy!
AMY says
This is the prettiest pumpkin cake I've ever seen. It looks so delicious and easy to prepare.
Maureen Celestine says
Thanks, Amy. It is pretty simple
Jasmine M says
This cake looks gorgeous and I know it tastes good. I am going to have to make this for my family soon. It's going to be yummy. I just know it!
Maureen Celestine says
I got rave reviews about this cake, and I’ve made it over and over again because my morning coffee needs company :). I hope you give it a try.
Laura says
This cake looks so delicious and mouth watering. Thank you for sharing it, I'll try it out on holidays x
Laura
Maureen Celestine says
Thank you! Enjoy
Kimberly Caines says
I am craving to try this because it's been a long time since I've tried trying new one. Aside from that, I wouldn't missed trying a pumpkin recipe, which is popular in this season.
kimberly c says
OMG I almost started to scream when I saw that first photo. Looks so yummy...My sweet tooth is itching!!! I was almost drooling scrolling down this blog. I like baking more than cooking...Might just try to whip this up.
Maureen Celestine says
😃 Hahaha, glad you felt that way, Kimberly. Give it a go; you’ll enjoy it. Promise