Dessertscrazyforcrust5.0
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!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray (the kind with flour in it).
2
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.
3
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.
(154g) unsalted butter11 tablespoonslarge eggs4(226g) powdered sugar2 cupsground cinnamon2 teaspoons
4
Pour batter into prepared pan. Bake for ⏱️ 35-38 minutes until a toothpick comes out clean. Cool completely before removing from pan and glazing.
5
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.
6
Store loosely covered on the counter or in the refrigerator for up to 3 days.
Nutrition Facts
calories
401 kcal
fat Content
14 g
serving Size
1 slice
fiber Content
1 g
sugar Content
45 g
sodium Content
390 mg
protein Content
4 g
cholesterol Content
94 mg
carbohydrate Content
64 g
saturated Fat Content
8 g
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