Pumpkin Bundt Cake with Brown Sugar Glaze | Bigger Bolder Baking
"My Pumpkin Bundt Cake recipe has everything I want in a fall dessert: it's moist and full of warm spices and, of course, pumpkin...."
INGREDIENTS
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2 ½ cups (15oz/425g) dark brown sugar
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½ cup (4oz/115g) butter, softened
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½ cup (4floz/120ml) vegetable oil
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2 large eggs (, at room temperature)
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1 can ((15oz/425g) pumpkin puree)
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½ cup (4oz/115g) sour cream, at room temperature
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3 cups (15oz/426g) all-purpose flour
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2 teaspoons pumpkin pie spice
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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6 tablespoons (3oz/85g) butter
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2/3 cup (4oz/115g) dark brown sugar
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2 tablespoons heavy cream
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1 teaspoon vanilla extract
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