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A pumpkin bundt cake topped with pistachio glaze and pistachios with a piece cut out.
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5 from 6 votes

Pumpkin Cake with a Pistachio Glaze

Servings: 16
Calories: 414kcal
Author: Teri & Jenny


pumpkin cake

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 ¼ cup (2 ½ sticks) unsalted butter, melted and cooled
  • 1 ½ cups light brown sugar
  • ¾ cup pure cane sugar
  • 3 eggs
  • 1 (15 ounce) can pure pumpkin puree

pistachio glaze

  • cup whole milk
  • cup chopped pistachios
  • 1 ¼ cups sifted confectioners sugar


  • 3 tablespoons chopped pistachios, for garnish


  • Preheat oven to 350˚F.
  • Place flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg in a mixing bowl and whisk together.
  • Place butter and both sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix together until light and fluffy.
  • Add eggs to the sugar and butter mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined.
  • Pour the flour mixture into the wet mixture and beat together until just combined. Stir in the pumpkin puree and mix until fully combined and no lumps remain.
  • Pour the batter into a lightly greased, 9 inch bundt pan and bake for 55 to 65 minutes or until the top is golden brown and a toothpick comes out clean when inserted into the center of the cake.
  • Allow the cake to cool for 15 minutes before inverting onto a cooling rack. Then allow cake to finish cooling, about 2 hours.
  • While the cake cools, make the glaze: Place the milk and chopped pistachios in a small saucepan and simmer over medium-low heat. Simmer mixture for 10 minutes, remove from heat and cover. Allow the mixture to steep for 1 hour. Strain nuts from milk and discard.
  • Stir powdered sugar into the milk, ¼ cup at a time, until all the sugar has been added and mixture is smooth.
  • Pour glaze over the cooled cake and finish a sprinkle of chopped pistachios. Slice and serve.


  • *1 (9 inch) bundt cake


Serving: 1serving | Calories: 414kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 186mg | Potassium: 177mg | Fiber: 2g | Sugar: 40g | Vitamin A: 4657IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg