Pumpkin Bundt Cake with Brown Butter Glaze. This cake is moist & rich with the perfect amount of pumpkin flavor and spices. A simple brown butter glaze takes it absolutely over the top!

Recipe originally posted 11/17/17. Updated 8/22/24.

Hello Fall & All Things Pumpkin!

Pumpkin is one of my favorite flavors! I don’t need cool, crisp days and the glittering array of the leaves changing colors to make me crave all things pumpkin – but it sure does help.

Fall marks the beginning of the busy baking season for many of us. County fairs, apple everything, the last of the years harvest & shorter days. Hello Fall!

Pumpkin, though. Nothing quite tastes like the fall season as pumpkin.

This Pumpkin Bundt Cake is moist and rich with the perfect amount of pumpkin flavor & spices. A simple brown butter icing takes it absolutely over the top.

Can’t get enough of pumpkin? Check out these recipes : Chocolate Pumpkin Bread, Pumpkin Molasses Bread, Pumpkin Cupcakes & Pumpkin Cheesecake ♥

Ingredients & Instructions for Pumpkin Bundt Cake

This is a pretty straight forward cake recipe.

We’re using pumpkin puree in this recipe. If you’ve made it yourself – kudos – that’s awesome. If you’re using it from a can (hey, not everyday is a make pumpkin puree day) – you’ll need 2 – 15 oz cans or 1 – 29 oz can. You’ll have to measure & will have some left over.

Also – make sure you’re using canned pumpkin puree & not pumpkin pie mix.

The one thing I will note. After you add pumpkin puree the batter will have a curdled look to it. Carry on, this is fine.

As for the brown butter glaze. They key here is to stay on top of it. Do not walk away from your pan! Butter goes from brown to burnt quickly – so just pay attention. After making brown butter a few times you’ll notice this beautiful almost nutty smell. I can actually smell when it’s ready!

Hope you enjoy this recipe! Happy Fall everyone!

Amanda ♥

Pumpkin Bundt Cake with Brown Butter Glaze

Amanda

This moist Pumpkin Bundt Cake has just the right amount of pumpkin flavor & spices with a Brown Butter Icing that takes it deliciously over the top! Hello fall ♥

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course cake

Cuisine American

Servings 12 servings

Ingredients

  

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• For Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 2 sticks salted butter at room temperature
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 1/2 cups pumpkin puree see notes if using canned
• For Brown Butter Glaze
• 1 stick salted butter
• 1 1/2 cups powdered sugar
• 4 tablespoons Half & Half
• 2 teaspoons vanilla extract

Instructions

 

• For Cake:
• Preheat oven to 350°. Grease & flour a bundt® pan.
• In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger & salt. Whisk together and set aside.
• In a stand mixer or large mixing bowl, cream butter.
• Add in both sugars and vanilla, beat until creamy.
• Add in eggs, beat.
• Add pumpkin puree, mix until combined. This will have a curdled look to it – no worries.
• Add in half of flour mixture. Mix until combined, stopping to scraped down sides of bowl. Add in other half of flour mixture. Mix until everything is combined. Mixture will be light and fluffy.
• Scrape cake batter into bundt® pan, smooth and even out top.
• Bake for about 60 minutes or until toothpick inserted in center comes out clean.
• Transfer to wire cooling rack. Let cool for 15 minutes and remove cake from pan. Continue to let cake cool on wire rack.
• For Brown Butter Glaze:
• Have all ingredients measured and ready to go.
• Add stick of butter to a stainless steel saucepan. Don't walk away, stay by saucepan during whole process – it only takes a few minutes start to finish and can burn easily.
• Over medium to medium high heat, melt butter and continually whisk or swirl butter.
• Butter will start to foam up, keeping whisking or swirlng. You’ll notice little brown specks at the bottom of the pan. Remove from heat and continue to whisk or swirl for a few seconds.
• Whisk in powdered sugar, Half & Half and vanilla. Whisk until smooth and all lumps are gone.
• Use immediately. Spoon or drizzle over cake.

Notes

*NOTE* If you’re using pumpkin puree from a can you’ll need 2 – 15 oz cans or 1 – 29 oz can. You’ll have to measure & will have some left over. 

Keyword pumpkin

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