Brown Butter Pumpkin Bundt Cake
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I kind of really wish this would have been my birthday cake yesterday. It wasn’t, but I’m still dreaming about it.
All those brown flecks in the frosting are from the brown butter. It’s in the frosting and it’s in the pumpkin bundt cake. #winning.
I turned 38 yesterday. It’s a big birthday week. First, Crazy for Crust turns 5, and then I turn old.
I’m kidding, actually. I don’t mind being 38. Well, except for the skin. And the eyelashes. And the metabolism. Yeah, I kind of wish those were all still 30. Oh, and the dark brown hair. I miss that too.
But really? My life is good. I have a wonderful husband and daughter, great parents and in-laws, and friends I can count on. I have a job I love and a house to live in.
I also own lots of spanx, but whatever.
For the next two years, I’m assuming people will constantly ask me if I’m dreading turning 40. Honestly? I’m not dreading it (except for the whole can’t-eat-what-I-want-anymore thing). Dare I say I’m looking forward to it?
Look, my husband is a lot older than me, we all know that. I think I’ve been chasing his age for so long I’m just tired of being in my 30s. Also, everyone always says that once you get into your 40s you gain wisdom (and reading glasses). Like, you learn to not sweat the small stuff and pretty much just say “&$!@ it, it’s my life, I’ll do what I want.”
I’m kind of looking forward to that. I mean, I’ve gained confidence over the past decade, for sure. I’m more comfortable in my skin now than I used to be. I’m also happier (and blonder), but I’m looking forward to all that 40 year old wisdom.
So, 38? Bring it on. I got this.
Also? I got this:
This is actually a remake of an old recipe on this blog. I’m not linking to it because, um, horrible photos and writing. But, since it is pretty much the best pumpkin cake everrrr, I needed to resurface it. Also? I made some changes and added more brown butter.
More brown butter is gooooood.
Have you ever browned butter before? It’s really very easy (tutorial on browning butter here, with photos) and it’s good in so many dishes, savory to sweet. Basically, brown butter is cooked butter. You heat it over low heat for several minutes until it melts then turns brown. The browning gives it a nutty, rich flavor and aroma. It deepens the flavor of the butter and anything you put it on or in.
Pumpkin + Brown Butter? EPIC.
This recipe is guaranteed to work because it starts with a cake mix. Hey, don’t knock my mixes! 🙂 It’s so doctored you don’t even know it’s a mix, but it turns out perfect every time. Pumpkin, spices, and brown butter make the cake batter wonderful and thick and it bakes up to a perfectly rich and moist cake that screams fall.
Then you make a brown butter frosting. And die happy.
Seriously, people, get me a fork.
Brown Butter Pumpkin Bundt 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!
- 11 tablespoons unsalted butter
- 1 box yellow cake mix
- 15 oz can of pumpkin puree (not pumpkin pie mix)
- 4 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.
Please use REAL butter in this recipe. Do not use butter substitute or margarine. Browning that is just gross. And it'll fail. So...use butter. 🙂