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 pumpkin pecan bundt cake. The brown butter maple glaze adds a delightful depth to the cake, making it irresistible.
It’s easily a crowd-pleaser, and it’s sure to leave your home smelling like fall, think pumpkin spice latte candle scent.
Speaking of pumpkin spice, if you are in the mood for a pick me up, try this creamed pumpkin spice iced coffee here, or my other pumpkin recipe here, you won’t regret it.
Tips for making Pumpkin Pecan Bundt Cake with Brown butter maple glaze
USING A BUNDT PAN
Although, 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, there should be no need to use a knife to release the cake from the sides. Invert the cake over a cooling rack and allow to cool.
THE FLOUR
When measuring the flour for this Pumpkin pecan cake, I suggest either measuring the weight of the flour or use a spoon to scoop the pulp into the 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. Also, the cake will be divine and not too dense.
THE BROWN BUTTER MAPLE GLAZE
The brown butter maple glaze adds a rich layer to the pumpkin pecan bundt cake.
There are two ways to make the glaze.
Option 1: Melt the butter and combine it with milk and maple glaze, then drizzle over cake. I prefer this option because it doesn’t add extra sweetness to the cake, unlike the second option.
Option 2: 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 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.
As you can see in the picture below, I added gel food coloring to give me a pumpkin effect. This is all for aesthetics — no need to add this step.
Question: to glaze or not to glaze? Which team are you?
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.
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!
MORE HOLIDAY TREATS TO WOW YOUR GUESTS
Soft and Chewy Gingerbread Cookies
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
Pumpkin Pecan Bundt Cake with Brown butter maple glaze
Ingredients
Pumpkin Pecan Bundt Cake
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons Ground Pumpkin spice ( see recipe note to make one at home)
- ½ cup unsalted butter (1 stick)
- 1½ cup coconut sugar (any granulated sugar is fine, I used 1 cup coconut sugar and 1/2 cup of swerve granulated white sugar)
- 2 large eggs
- ½ cup sour cream
- 1 cup pure pumpkin purée (NOT pumpkin mix)
- ½ cup milk (Sunstitute for water if you are lactose intolerant)
- 1 teaspoon pure vanilla extract or paste
- 1 cup crushed pecans
Brown butter maple glaze
- ¼ cup butter
- 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 2 8 “ cake pans. Set aside.
- In a bowl, whisk together all-purpose flour, baking soda, baking powder, and pumpkin spice. Set aside.
- 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.
- 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.
- Once cooled, drizzle brown butter maple glaze over cake and serve.
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.
- 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
I don’t have pumpkin spice at home, what do I do?
No worries! 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.Can I make Cupcakes with this recipe?
This cake recipe is perfect for cupcakes, as well. The baking time will vary. To make cupcakes, use the exact recipe, 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.I don’t own an electric stand mixer, can I do this by hand?
Most certainly, with some elbow grease, you can whisk the butter and sugar in a bowl, make sure the butter is at room temperature. Use a wooden spoon or spatula to fold in the rest of the ingredients.I want to achieve the pumpkin glaze effects, what do I do?
I added gel food coloring to give me a pumpkin glaze effect.
I used a few drops of Red and Yellow gel food colors. Start with 5 drops of each and continue building. I ended up using more red than yellow, so play around and see what you like.
**This is all for aesthetics — no need to add this step.
Gluten-Free?
Substitute the all-purpose flour for gluten-free flour like almond flour or buckwheat flour. **Taste and texture may vary.
Click here to save it for Later
I’ve been looking for a cake recipe with pumpkin in it for this weekend’s house warming party! This is perfect!
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!
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
This looks so decadent! I can’t wait to make this and try this for myself. My kids will love it!
Hahaha, my kid devoured it while I was shooting this recipe, it was hilarious to watch. I hope you give it a try. Thanks
omg are you kidding me! This looks heavenly! I am so gonna make it over the weekend. yum…
Glad to hear that Chad. Enjoy!
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.
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!
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!
It’s my pleasure. I hope they enjoy it.
This looks so delicious and yummy. I am definitely going to try this at home this weekend. Thanks for sharing the recipe
Always a pleasure to share. Enjoy!
This is the prettiest pumpkin cake I’ve ever seen. It looks so delicious and easy to prepare.
Thanks, Amy. It is pretty simple
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!
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.
This cake looks so delicious and mouth watering. Thank you for sharing it, I’ll try it out on holidays x
Laura
https://pinkfrenzymissl.blogspot.com/
Thank you! Enjoy
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.
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.
😃 Hahaha, glad you felt that way, Kimberly. Give it a go; you’ll enjoy it. Promise