clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spooky Spiced Pumpkin Bundt Cake

  • Author: Laura
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x




1 15 ounce can pumpkin puree

¾ cup granulated sugar

¾ cup packed light brown sugar

4 large eggs

1 cup olive oil (mild flavored)

1 tablespoon pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cardamom


1 cup all-purpose flour

¼ cup packed light brown sugar

¼ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter, room temperature

2 tablespoons olive oil

¾ cup chopped toasted pecans


1 ½ cups confectioners’ sugar

1 teaspoon vanilla bean paste

1 teaspoon ground cinnamon

24 tablespoons milk (I used almond, use what you love)

Caramel sauce for drizzling

Toasted pecans for sprinkling


Preheat oven to 350 degrees F.  Butter and flour a bundt pan.


Make the cake.  In a large bowl, whisk together pumpkin and sugars.  Beat the eggs in one at a time.  Whisk while streaming in the oil.  Stir in the vanilla.  Stir in the flour, baking soda, and spices, mixing until just combined.


Make the streusel.  In a medium bowl, stir together flour, sugars, cinnamon, and pepper.  Mix in the butter and oil, mashing it together with a fork.  Once crumbles form, stir in the pecans.


Pour half the batter for the cake into the prepared pan.  Sprinkle with half the streusel mixture, follow with the remaining cake batter, and then the remaining streusel.  Bake for about 1 hour until a toothpick or skewer inserted into the center comes out clean or with a few crumbs, but not batter.  Cool in pan about 15 minutes before carefully loosening the cake and inverting onto a serving platter.  Cool completely.


Make the glaze.  In a medium bowl, whisk together sugar, vanilla, and cinnamon.  Slowly add milk until a pourable consistency forms.  Drizzle over cake, followed by caramel.  Sprinkle with pecans before glaze hardens.


Cake may be stored in an airtight container at room temperature for up to 5 days.  Cake may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about an hour or in the microwave about 1 minute.



Recipe adapted from Chelsea’s Messy Apron

  • Prep Time: 20 minutes
  • Cook Time: 1 hour