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Pumpkin Spice Cake

Pumpkin Spice Cake with Brown Sugar Glaze

Course Dessert
Keyword Brown Sugar Glaze, Cake, Fall Dessert, Pumpkin, Pumpkin Spice
Prep Time 10 minutes
Cook Time 1 hour


  • 2 cups granulated sugar
  • 1 cup oil
  • 4 Lg. eggs
  • 2 cups pureed pumpkin
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 cups all-purpose flour or freshly milled soft white wheat flour

Brown Sugar Glaze

  • 3 Tbsp. water
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. amber agave nectar
  • 1/2 cup light brown sugar (firmly packed)
  • 1 3/4 cups powdered sugar
  • 1/2 cup chopped pecans for a garnish (optional)


  1. Preheat oven to 350 degrees.

  2. Beat the eggs, oil, and sugar together until combined and fluffy.

  3. In a seperate bowl whisk together the flour, cinnamon, salt, baking soda and baking powder. Add 1/2 cup at a time into the egg mixture mixing well after each addition.

  4. Add in the pumpkin and mix until combined.

  5. Pour into a greased bundt pan and bake for 50-60 minutes or until toothpick comes out clean. Cool in the pan for 10 minutes and then turn out the cake onto a cooling rack to finish cooling.

Brown Sugar Glaze

  1. Once the cake has cooled bring the brown sugar, water, butter and agave to a boil in a small sauce pan over meduim-high heat. Stirring well, boil for one minute over medium-low heat.

  2. Remove from heat and whisk in the powdered sugar until well combined.

  3. Pour over the cooled cake and top with roasted, chopped pecans if desired.