pumpkin bundt cake with salted brown sugar fudge drizzle

Cinnamon, nutmeg, ginger – the spices that smell like family to me. Sounds strange but whenever I smell these cozy spices I’m flooded with memories of my grandmothers, aunts and my mom baking apple and pumpkin pies for our holiday meals. Fruitcakes, plum puddings, war cakes, molasses spice cookies, cinnamon tea bread, gooey cinnamon rolls and hot mulled cider are my family’s fall and winter treats. When I was growing up, these are the baked goods that the women, in my life, had baking in their ovens throughout the season.

Before I started writing my blog, I never gave much thought to the fact that the art of ‘home cooking’ has trickled down from the generation before me to my cousins and my daughters. They are all good cooks. With Coen’s birth, a new generation will grow up with these delicious scents wafting from our family ovens. Coen sat in the kitchen, with me, as I baked and photographed this cake and was as content as a little lamb. I have a feeling he and I are going to spend a lot of time together in the kitchen!

Ralph will be here soon to meet his grandson and spend some time with Meggie and Theo. We’ll be spending Thanksgiving together with Theo’s parents before we return to New Brunswick. To prepare for our harvest dinner, I’ve been testing some new dessert ideas. Meggie doesn’t like pie but I still wanted to use pumpkin somewhere on the menu. This pumpkin bundt cake has the added surprise of a delicious layer of sweetened cream cheese in the middle of the cake. I got the idea from the pumpkin muffins that I shared with you last October. I loved that recipe so I thought, ‘why not turn it into a cake?’ The salted brown sugar fudge drizzle is the cherry on top! It tastes like the old fashioned brown sugar fudge my nanny Ekstrom used to make. I’m addicted to Maldon Sea Salt Flakes, which is the only reason I sprinkled them on top. I figured that it would work and it does. If you don’t like salt and sweet, omit the sea salt flakes.

Having this time with Meg, Theo and Coen has settled my need to constantly be doing a dozen things at once. When I’m sitting and rocking Coen, there’s nothing else I want to do. I know that will change when I go home but for now I’m just going to enjoy this lovely quiet.

PUMPKIN BUNDT CAKE WITH SALTED BROWN SUGAR FUDGE DRIZZLE

Preheat oven to 350* F. 

Butter and flour a 10-inch bundt pan.

Cream Cheese Filling:

1 (8oz) package cream cheese, softened

2 tablespoons salted butter, room temperature 

2/3 cup icing/powdered sugar

1 large egg 

2 tablespoons all purpose flour

1 teaspoon vanilla extract

THE STEPS:

  • In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese, butter, and sugar together on medium speed until well combined. Add in the egg, flour, and vanilla and beat until combined, about 1 minute.
  • Set aside. 

Cake Batter:

3 cups all-purpose flour

¾ cup sugar

1 cup firmly packed light brown sugar 

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda 

½ teaspoon salt

2 teaspoons cinnamon 

½ teaspoon nutmeg 

1 teaspoon ginger

¼ teaspoon allspice 

3 large eggs

1 cup vegetable oil 

1 – 15 ounce can pure pumpkin puree – not pie filling

1 teaspoon vanilla extract

THE STEPS: 

  • Whisk the flour, baking powder, baking soda. salt, and spices in a medium bowl and set aside.
  • In the bowl of your stand mixer, combine the eggs, both sugars, vegetable oil, pumpkin puree, and vanilla.
  • Using the paddle attachment mix until well combined, at least 1 minute.
  • Add the pumpkin mixture to the flour mixture and blend well.
  • Pour about 2/3 of the batter into the cake pan and smooth the top.
  • Top with the cheesecake filling, leaving a 1 inch border around the outside.
  • Using a spatula smooth the top of the cream cheese mixture.
  • Top with the remaining batter and smooth the top.
  • Bake for 60 to 75 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool in it’s pan for 5 minutes then turn out to cool on a cooling rack until completely cooled.

*WAIT UNTIL CAKE IS COMPLETELY COOLED BEFORE ADDING THE GLAZE

Salted Brown Sugar Fudge Drizzle: 

½ cup firmly packed light brown sugar 

¼ cup butter 

3 tablespoons whipping cream

1 teaspoon vanilla extract

1 cup icing/powdered sugar

1 teaspoon sea salt flakes

 

THE STEPS:

  • In a medium saucepan, combine the sugar, butter, and milk, whisking constantly over medium-high .
  • Let the mixture come to a boil and continue to cook for 1 minute – remove pot from the heat.
  • Whisk in the vanilla then gradually whisk in the powdered sugar.
  • Continue to whisk for 2 minutes, until the mixture has thickened.
  • Immediately pour the frosting onto the cooled cake.

THE LOVE: The glaze will begin to harden immediately, so work quickly!

print recipe

Thanks for reading.

  • Jeannine St. Amand

    Just the idea of salted brown sugar topping on pumpkin cake had me clicking on this post … to find out it also has a cream cheese filling … wow. Looking forward to making this for my family at Thanksgiving.

  • Chrissy

    Just made the topping and yes..you have to be quick! Our Thanksgiving is a week early and this is dessert. Would it be poor manners to have a slice now? I’m not sure ican wait until dinner.

    • Who would know?! When you serve it, turn the cut side towards you…lol!

  • love that gorgeous icing!