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Slice of Brown Butter Pumpkin Bundt on a plate
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Brown Butter Pumpkin Bundt Cake Recipe

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!
Course Dessert
Cuisine American
Keyword cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 401kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 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

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.

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