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This Pumpkin Bundt Cake starts with a cake mix that is amped up with delicious brown butter. It has an amazing brown butter glaze to finish it making it the best fall dessert! Soft, moist, and so easy to make this is sure to become your favorite go-to fall cake recipe.

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One slice of pumpkin bundt cake on a white plate with silver fork

Everyone needs an epic pumpkin cake recipe and this one is mine and now it can be yours, too! It’s so easy to make and has the most amazing flavor from brown butter that is in the cake AND in the glaze. Brown butter, if you don’t already know, is one of my favorite things.

I’ve made this recipe so many times it’s basically become a tradition every fall. Once those first hints of autumn are in the air, I start getting requests for this bundt cake! What I love is that it’s a pumpkin cake with cake mix. A little secret that makes life so much easier! I love doctoring cake mixes and this is definitely a favorite.

Brown Butter Pumpkin Cake > regular Pumpkin Cake!

Table of Contents
  1. What is Brown Butter?
  2. Easy Cake Mix Pumpkin Cake
  3. Ingredients
  4. How to Make a Pumpkin Bundt Cake
  5. Brown Butter Glaze
  6. Other Pumpkin Recipes to try
  7. Brown Butter Pumpkin Bundt Cake Recipe Recipe
Overhead shot of half of the pumpkin bundt cake with ribbon like frosting

What is Brown Butter?

If you’ve never browned butter before just know it’s really very easy. I, being the baking nerd that I am, wrote a whole tutorial about how to brown butter, but I share all the steps in this recipe, too!

You can use it in so many ways from savory to sweet recipes and it gives what ever you add it to a complex nutty and caramelized flavor. Brown butter is just butter that is cooked until turns golden, which only takes a few minutes.

The aroma is amazing and it just adds a kick of buttery rich flavor to cakes, pies, cookies… pretty much anything! Especially in this pumpkin bundt cake. Pumpkin + Brown Butter? Epic.

One slice of pumpkin bundt cake on a white plate with silver fork

Easy Cake Mix Pumpkin Cake

The best part about this brown butter pumpkin cake is that we get to use cake mix so the risk factor is very low. No worries about the cake not turning out right – it always does. It’s practically fail-proof! And I should know because I’ve made it more times that I can count!

Pumpkin, spices, and brown butter combine to make a wonderfully thick cake batter that bakes up perfectly rich and moist. Add the brown butter glaze and it just screams fall.


  • Brown butter (details are in the recipe card!)
  • Yellow cake mix
  • Pumpkin puree
  • Eggs
  • Granulated sugar
  • Ground cinnamon, nutmeg, ginger, and allspice
  • Powdered sugar
  • Vanilla extract
  • Salt
  • Heavy whipping cream or milk

How to Make a Pumpkin Bundt Cake

You will need a 12-cup bundt pan for this cake. Prepare the pan by spraying it with baking spray that has flour in it. This will ensure the cake releases cleanly from the pan.

Combine the brown butter, cake mix, pumpkin, eggs, granulated sugar and all of the spices in a large mixing bowl. Mix until the batter is smooth – it will be thick.

Transfer the batter to your prepared pan and bake the cake for 35 to 38 minutes or until a toothpick comes out clean. Cool the cake in the pan before removing it.

Overhead shot of pumpkin bundt cake with a slice missing to show inside of cake

Brown Butter Glaze

Combine brown butter with powdered sugar, vanilla, and salt. Add the whipping cream one tablespoon at a time until the glaze reaches your desired thickness. If you add to much you can always add a little more sugar to thicken it.

Drizzle the glaze over the cooled pumpkin spice bundt cake. Slice, serve, and devour!

Leftover cake will keep for up to three days at room temperature or in the refrigerator. Just keep it loosely covered with plastic wrap.

Make this Epic Pumpkin Cake All Fall!

This pumpkin bundt cake is perfect for fall holidays, potlucks, parties… I might have even had a slice for breakfast a couple of times, but don’t tell anyone! No one will ever guess it was made with cake mix – it tastes like a pumpkin cake from scratch, but without all of the hard work. The brown butter flavor really makes it! I hope you give it a try!

Other Pumpkin Recipes to try

Have you made this recipe?

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Slice of Brown Butter Pumpkin Bundt on a plate

Brown Butter Pumpkin Bundt Cake Recipe

5 from 1 vote
This Brown Butter Pumpkin Bundt Cake is FULL of the best flavors! A soft, moist, and EASY pumpkin cake is filled with brown butter and topped with a brown butter frosting!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 12 servings
Serving Size 1 slice


  • 11 tablespoons unsalted butter
  • 1 box yellow cake mix
  • 15 oz can of pumpkin puree not pumpkin pie mix
  • 4 large eggs
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground  ginger
  • 1/4 teaspoon ground allspice
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3-5 tablespoons heavy whipping cream or milk


  • Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray (the kind with flour in it).
  • Place the butter in a small sauce pan over medium-low heat. Melt, then stir often, cooking until the butter browns. This will take 5-7 minutes or so. Stir often. The butter will foam, then reduce. Once it starts to turn brown it burns quickly so be sure and watch it. Remove from heat.
  • Measure out 1/3 cup of the browned butter. Reserve the rest for the glaze. Place the 1/3 cup brown butter with the cake mix, pumpkin puree, eggs, granulated sugar, and cinnamon, nutmeg, ginger, and allspice in a large bowl. Mix with a hand mixer until smooth. The batter is thick.
  • Pour batter into prepared pan. Bake for 35-38 minutes until a toothpick comes out clean. Cool completely before removing from pan and glazing.
  • To make the glaze: Place reserved brown butter in a bowl. If it has solidified, heat it in the microwave for a few seconds until it becomes liquid again. Whisk in powdered sugar, vanilla, and salt. Add heavy whipping cream 1 tablespoon at a time until you get the desired consistency. (I used 4 tablespoons.) Drizzle over cake.
  • Store loosely covered on the counter or in the refrigerator for up to 3 days.

Recipe Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 64g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 390mg | Potassium: 119mg | Fiber: 1g | Sugar: 45g | Vitamin A: 5980IU | Vitamin C: 1.5mg | Calcium: 118mg | Iron: 1.7mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cake

This Brown Butter Pumpkin Bundt Cake is FULL of the best flavors! A soft, moist, and EASY pumpkin cake is filled with brown butter and topped with a brown butter frosting!

Last Updated on September 30, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I made this bunt cake and it was out of this world good! I added cinn chips to the mix for a little extra flavor. I am going to make it and put it into little bread pans for a gift for the Thanksgiving holiday! I also added some maple to the frosting to add a little pop!

  2. I recently came across your Easy Lemon Butter Cake recipe and gave it a whirl. Not only is it easy to make ,but it is delicious. It stays moist for days. Anyone who likes lemon baked goods will love it. Thats a good thing for me as I have two lemon trees that provide me with all the lemons I can use. Give it a try , you won’t be disappointed.
    Connie in California

  3. I made this cake last night and it’s sitting in my office right now, just waiting for a decent hour to dig in. It came out perfectly. My icing doesn’t look as decorative as yours, but it tastes freaking amazing. I hope my office mates like it as much as I do!

  4. That glaze is KILLING me! I just want to dip my finger in it right now! Browned butter – check. Pumpkin -check. Cake – double check. I love it all! Happy Happy Birthday my friend!

  5. YUM! pumpkin+browned butter…yes. also read your love story…so sweet. And Happy Birthday! It’s my birthday this weekend too! Cheers to fall birthdays!

  6. And here I was thinking I was a HUGE genius to combine brown butter and pumpkin for an upcoming recipe.  Great minds, friend.  Great minds.

  7. I love this doctored up cake mix! I enjoy pumpkin but not cloves. Usually, pumpkin pie spice mix or prepared pumpkin cake mix contains cloves. Its wonderful to have an option besides “from scratch”! Adding brown butter to the cake and frosting is a wonderful idea! All warm and toasty!

    (Happy Birthday to you and to the blog! May the year ahead be full of good health, smiles, and accomplishments! )

      1. I am not sure not being able to see it, but if it seems thinner than canned, then probably not. That being said you can also strain it – and this is the one recipe to try it in because cake mixes are really forgiving!

  8. It’s funny….I feel like I was always comfortable with getting older until I actually started getting older. And then not so much! I love your perspective, though….and I love this cake, too! Hope you had a fabulous birthday, Dorothy!