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Pumpkin Bundt Cake with Browned Butter Frosting on white linen
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5 from 1 vote

Pumpkin Cake with Browned Butter Frosting

An easy pumpkin cake that starts with a cake mix.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 382kcal
Author: Dorothy Kern
Cost: $7

Ingredients

For the cake:

  • 1 box of yellow cake mix I used Betty Crocker Supermoist Yellow Cake
  • 1 15 ounce can pumpkin puree
  • 4 eggs
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons pumpkin pie spice

For the glaze:

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • ¼ teaspoon vanilla

Instructions

  • Preheat oven to 350°. Grease and flour a 12-cup bundt pan.
  • Using a hand mixer, blend all of the ingredients in a large bowl on medium speed.
  • Pour into prepared bundt pan and bake 40-45 minutes until a toothpick inserted in the center comes out clean. Let cool completely before glazing.
  • To make the glaze: Heat butter in a medium saucepan over medium heat. Stir constantly until butter has browned. Remove from heat and add powdered sugar, milk, and vanilla. Stir until no lumps remain. Pour immediately over top of cooled cake, allowing it to drip down the sides.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 62g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 378mg | Potassium: 53mg | Fiber: 1g | Sugar: 44g | Vitamin A: 259IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 1mg