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This pumpkin bundt cake recipe is the perfect dessert to bring to your family’s Thanksgiving! It’s an easier than ever cake recipe that’s semi-homemade and full of pumpkin, spices, and brown butter. This is a heavenly moist cake recipe you’re going to love.
Easy Pumpkin Bundt Cake
Making pumpkin cake in a bundt pan is super simple – and this one is so flavorful because I made it and the frosting with brown butter! This recipe is a piece of cake! (literally) This is probably one of the easiest and quickest cake recipes you will ever make. I love a bundt cake at fall time – or all year – because they’re so pretty. This one freezes perfectly too so you can make it ahead.
This pumpkin bundt cake recipe starts with a cake mix and is full of brown butter, pumpkin spices, and a delicious brown butter glaze!
Important Ingredients Needed
- Butter- Making cake mix with butter makes the cake so much richer in flavor. Since we’re making brown butter you want to use unsalted butter.
- Yellow cake mix – Use your favorite brand
- Pumpkin Puree- Do not use pumpkin pie mix for this step or it will not turn out as desired, be sure that you use actual pumpkin puree.
- Spices: You can use pumpkin spice or make your own pumpkin pie spice with ground nutmeg, ginger, cinnamon and allspice
How to Make Pumpkin Bundt With Cake Mix
- Place the butter in a small saucepan over medium-low heat. Melt and keep stirring until the butter turns slightly brown. This should take about 5-7 minutes, be sure to stir it often. During this process, the butter will foam up, then reduce. When it starts to brown move it quickly, butter tends to burn fast so keep an eye on it.
- Measure ⅓ cup of the browned butter and reserve the rest to make the glaze. Mix browned butter with cake mix, pumpkin puree, large eggs, granulated sugar, cinnamon, nutmeg, ginger, and allspice in a large bowl. Mix until the batter is completely smooth.
- Pour the batter into the prepared bundt pan and make for 35-38 minutes until a toothpick comes out clean. Let it cool completely before you remove the pumpkin bundt cake from the pan.
- Place the set-aside brown butter in a bowl. If it has solidified, no worries! You can heat it in the microwave for a few seconds until it’s liquid again. Then, whisk in powdered sugar, vanilla, and salt. Add heavy whipping cream a spoon at a time until it is the right consistency. (around 4 tablespoons.) Drizzle over the pumpkin bundt cake.
Expert Tips
- One of the most important steps in making a bundt cake is to grease your pan properly! If this isn’t done in the right way it could end in potential disaster, so take some care. Make sure you use a baking spray and not a cooking spray, they are different. When greasing the pan use short small bursts instead of long sprays.
- To avoid air bubbles in your pumpkin bundt cake, before you put in it the oven lay the pan on a dish towel and tap on the top of the pan around 5 to 10 times. This allows the air in the batter to be worked out before it bakes.
- You should let the bundt cake completely cool before applying the glaze. Even if the bundt cake is just slightly warm the glaze will melt off of it while applying.
- You can also bake this in a 9×13-inch pan.
- Store loosely covered on the counter or in the fridge for up to 3 days.
FAQs
You don’t actually have to refrigerate your pumpkin bundt cake. It will stay good loosely wrapped on the counter. If you want it to stay fresh for a bit longer you can definitely put it in the fridge.
Layer the thick batter into the pan and press it all the way to the bottom using a bowl scraper. You want to ensure it’s fully reaching the bottom so it maintains that classic bundt cake shape.
Yes, you can! You can find miniature bundt cake pans at the store and then divide the batter up amongst them for some teeny cute cakes!
Brown Butter Pumpkin Bundt Cake Recipe
Ingredients
- 11 tablespoons (154g) unsalted butter
- 1 box (approx 15 ounces) yellow cake mix
- 15 oz can of pumpkin puree (not pumpkin pie mix)
- 4 large eggs
- ⅓ cup (67g) granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 2 cups (226g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3-5 tablespoons (45-75ml) heavy whipping cream or milk
Instructions
- 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 Video
Recipe Nutrition
Favorite Pumpkin Recipes
- Pumpkin Cupcakes from scratch
- Easy Pumpkin Bread
- Chocolate Pumpkin Cupcakes with a cake mix!
Pumpkin Bundt Cake is an easy cake recipe made with cake mix and pumpkin – a brown butter cake with brown butter frosting! This is such an easy recipe for the holidays.
Last Updated on October 28, 2023
Happy birthday! This cake would totally make an awesome birthday cake. Â ALL that brown butter is making me drool. Beautiful!
Wow that’s beautiful! And mouth watering! And hey, you’re not old! ?
Happy belated birthday and blog anniversary, Dorothy!  I’ve got you by a few a years….a few meaning quite a few. 🙂  I love pumpkin and brown butter together, and this would make such a great fall birthday cake!  Pinned. 🙂
Thanks for pinning!!
Love your outlook on age! That’s exactly how I feel! I am loving this cake! That icing is so perfectly piped. 🙂
I browned butter before, but I was talking on the phone at the same time. Me and multitasking have never been the best of friends. I love how moist this cake looks. Very homey and delicious.
38 isn’t old!
Yummy! I LOVE pumpkin all the things!!!! 😀
Dorothy, you are right about turning 40. The day I tured 40, my body started falling apart. And the eyes, dangit. But with it came the kind of confidence you are taking about. I started saying to myself, “I’m 40 years old! I can do whatever I want!” It was liberating! This cake looks so amazing. Luckily, I am liberated, so I can eat it 🙂
Happy birthday! Turning 30 sucked – big time! But 40 wasn’t bad. And it’s true… As I get older my give a cr@p gets less and less. I tend to have more diarrhea of the mouth – I say whatever I’m feeling! LOL The up-side is I stick up for myself a little more. As for the hair color, the sun bleaches my hair too much and I end up blondish. Actually it’s like the most uninspired brownish-blonde. So I go to my salon a few times a year and get it colored. It’s usually a dark shade of brown (almost black) with reddish overtones. 🙂
The cake looks delicious! I have more blood work on Friday, so I’ll cheat a little this weekend. 🙂
I freaked out over turning thirty, but now I’ve come to accept it. I prefer being wise and mature and wearing comfy clothes all the time. Looking back, I have no idea how I rocked some of those heals. Now it’s PJs all day, every day! Yeah, cake helps…a lot. Love this bundt. Pinned.
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