Description
This Cinnamon Swirl Pumpkin Bundt Cake combines moist pumpkin-infused cake with a delightful cinnamon-sugar swirl throughout. It’s finished with a rich, buttery brown sugar frosting that melts over the warm cake, creating an irresistible treat perfect for fall or any cozy occasion.
Ingredients
Cinnamon Swirl
- 2 oz pecans (1/2 cup), toasted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Pumpkin Pound Cake
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- 4 oz buttermilk (1/2 cup)
- 1 tsp vanilla extract
- 10.12 oz all-purpose flour (2 1/4 cups)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 6 oz unsalted butter (3/4 cup), at room temperature
- 5.25 oz granulated sugar (3/4 cup)
- 3.75 oz brown sugar (1/2 cup)
- 3 large eggs, at room temperature
Brown Sugar Frosting
- 2.5 oz unsalted butter (5 tbsp)
- 3.5 oz brown sugar (1/2 cup), packed
- 1.5 oz heavy cream (3 tbsp)
- 6 oz powdered sugar (1 1/2 cups)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Bundt Pan: Preheat the oven to 350°F. Generously grease a bundt pan and dust it with flour, then tap out any excess flour to prevent sticking.
- Make Cinnamon Swirl: Combine the toasted pecans, granulated sugar, and ground cinnamon in a food processor. Pulse until the mixture forms fine crumbs. Set aside for layering later.
- Mix Wet and Dry Ingredients: In a small bowl, whisk together pumpkin puree, buttermilk, and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, allspice).
- Cream Butter and Sugars: In a large mixer bowl fitted with a paddle attachment, beat unsalted butter with granulated and brown sugars on medium to medium-high speed for 3-5 minutes until light and fluffy.
- Add Eggs and Alternate Ingredients: Add eggs one at a time, beating well after each. On low speed, alternate adding one-third of the flour mixture, then half of the pumpkin mixture, continuing this pattern and finishing with flour. Stop mixing when a few streaks remain and finish folding gently by hand with a spatula.
- Layer Cake Batter: Spoon about one-third of the batter into the prepared bundt pan and smooth. Sprinkle half the cinnamon swirl mixture on top. Add another layer of batter, then the remaining cinnamon swirl, finishing with the last of the batter evenly spread on top.
- Bake Cake: Place in the oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack for 15 minutes.
- Cool and Remove from Pan: Carefully invert the cake onto a wire rack and allow it to cool completely before frosting to ensure the frosting doesn’t melt.
- Prepare Brown Sugar Frosting: In a small saucepan over medium heat, melt butter, then stir in brown sugar. Cook while stirring until sugar dissolves and mixture looks smooth. Stir in heavy cream and bring to a boil, then transfer to a mixing bowl to cool for 10 minutes.
- Finish Frosting: Add powdered sugar, vanilla extract, and salt to the cooled butter mixture. Beat on medium speed for 30-45 seconds until smooth and glossy. Adjust thickness by adding more powdered sugar if too thin or a spoonful of hot water if too thick.
- Frost the Cake: Pour frosting over the warm cake immediately, allowing it to drip down the sides. Alternatively, place frosting in a large Ziploc bag, cut a corner, and pipe over the cake for controlled application. Add any desired toppings before frosting sets, as it crusts quickly.
Notes
- Make sure the cake is cool before frosting to prevent the frosting from melting excessively.
- Room temperature eggs and butter help create a smooth, even batter.
- Toast pecans lightly for enhanced flavor in the cinnamon swirl.
- The frosting sets quickly; work swiftly during application.
- If you want a thinner frosting, add hot water sparingly to avoid runoff.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
