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–+ servings

Pumpkin Harvest Bundt Cake

thetimelessbaker
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!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
cooling time 3 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 561 kcal

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

Serving: 1large sliceCalories: 561kcalCarbohydrates: 103gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 84mgSodium: 357mgPotassium: 90mgFiber: 1gSugar: 81gVitamin A: 626IUVitamin C: 0.2mgCalcium: 39mgIron: 2mg
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