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.
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.
- 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)
- 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 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.
- 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.
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
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!
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Pumpkin Pecan Bundt Cake with Brown butter maple glaze
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)
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.