Pumpkin Harvest Bundt Cake is spiced with cinnamon, nutmeg and cloves, topped with a rich layer of butterscotch penuche frosting and crunchy toasted walnuts. This cake is full of fall flavors!
Bundt Cakes
Bundt cake recipes, like this pumpkin harvest Bundt cake, are called a Bundt cake due to the name of the pan this cake is baked in: the Bundt pan. A Bundt pan comes in many different sizes shapes, but by true definition, it is a pan with a hollow “tube” in the center that is designed to allow cakes to bake more evenly. These pans are usually also fluted on the sides with different designs.
The Bundt pan originated here in the Midwest when the Nordicware kitchen company (not a sponsored post) was asked to develop a pan similar to a special European cake pan that was hollow in the center called a kugelhupf. It wasn’t an immediate success, though. A Bundt cake pan was used in the 1966 National Pillsbury Bakeoff Competition and that is when these pans really took off and became a household name. Nordicware has since trademarked the Bundt name but the pans are widely manufactured in a variety of different sizes and shapes. Many people already own a Bundt cake pan – but if you don’t, you are really missing out from making these timeless cakes!
About this Recipe
This recipe originated in an early 1970’s cookbook that belonged to my Grandma. One can assume the recipe is called pumpkin harvest Bundt cake, since this cake was likely served during fall harvest time here in the Midwest. It is fairly easy to assemble: sugar and butter are combined, followed by eggs, pumpkin and vanilla extract. Flour is sifted with baking soda, cinnamon, allspice, nutmeg and salt and then is added to the batter. After pouring into a well-greased Bundt pan and baked for 60 minutes, the cake is then cooled and frosted with the old-fashioned Penuche Frosting and sprinkled with toasted walnuts.
This cake is actually better if frosted the day after baking. See below for additional tips when making this cake!
Tips for pumpkin harvest Bundt cake
- Once the frosting comes to a full boil, stir it constantly to prevent it from burning
- If the frosting becomes too thick, you can easily thin it out with a splash of heavy cream
- Spread the frosting immediately after beating with the powdered sugar, or it will start to set
- The cake will keep up to 72 hours. Store in an airtight container.
Made this recipe? Comment or rate below or @thetimelessbaker on Instagram or Pinterest!
Pumpkin Harvest Bundt Cake
Equipment
- fluted Bundt pan (10 inch)
- mixing bowls of various sizes
- small saucepan
- whisk and spatula
Ingredients
For the cake
- 2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs room temperature
- 15 oz. can pumpkin
- 2 3/4 cup all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the penuche frosting
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter cut into chunks
- 1/4 teaspoon salt
- 1 tablespoon white corn syrup such as Karo
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted
Instructions
For the cake
- In large mixing bowl, combine the softened 1/2 cup unsalted butter and 2 cups granulated sugar. Add in 3 large eggs, one at a time, followed by the 15 oz. can pumpkin.
- Sift or whisk all dry ingredients (2 3/4 cup all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt). Fold into wet ingredients, mixing until just combined.
- Pour batter into well-greased Bundt cake pan. Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the cake comes out clean. Cool cake 15-20 minutes in pan before inverting out onto a wire rack. Cool at least three hours before frosting. *See tips below on cooling cake
For the frosting
- In small sauce pan, combine all ingredients except for the vanilla and powdered sugar (1 cup brown sugar, 1/2 cup granulated sugar, 1/3 cup heavy cream, 4 tablespoons unsalted butter, 1/4 teaspoon salt, 1 tablespoon white corn syrup).
- Over medium heat, bring slowly to a full boil, whisking constantly.
- When the mixture reaches a full boil, boil briskly 1 minute, whisking constantly.
- Remove from heat and whisk in 1 teaspoon vanilla extract.
- Allow to sit until cools slightly, about 20 minutes.
- Then, whisk in 2 cups powdered sugar and beat until smooth. Frost cake immediately before frosting sets.
Notes
- This cake is actually better if it is frosted one day after baking
- Once the frosting comes to a full boil, stir it constantly to prevent it from burning
- If the frosting becomes too thick, you can easily thin it out with a splash of heavy cream
- Spread the frosting immediately after beating with the powdered sugar, or it will start to set
- The cake will keep up to 72 hours. Store in an airtight container.
- Makes 12 large slices or 16 smaller slices.
Nutrition
Made this recipe? Comment or rate below or @thetimelessbaker on Instagram or Pinterest!
I made this cake substituting pumpkin pie spice in place of the individual spices because I already had a container in my pantry. It was delicious and everyone had to have that second piece!
Wonder if I could substitute pumpkin pie spice in place of the individual spices?
Yes, you can! You could substitute 2 1/4 teaspoons of pumpkin pie spice. Although, pumpkin pie spice does contain ginger (but would be a great addition to this cake!)