Pumpkin Bundt Cake

This Pumpkin Bundt Cake recipe is the perfectly spiced pumpkin cake! It’s easy, soft and moist, and topped with an amazing brown butter frosting. You’re going to love this cake – it’s perfect for fall baking!

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, white cake or butter flavor is fine too.
• Pumpkin Puree – Do not use pumpkin pie mix for this step – be sure to use canned pumpkin puree.
• Spices: You can use pumpkin spice or make your own pumpkin pie spice with ground nutmeg, ginger, cloves cinnamon and allspice
• Powdered Sugar: You’ll need confectioners’ sugar for the frosting.

How to Make Pumpkin Bundt Cake

1. Brown the butter over medium-low heat. This will take a few minutes – the butter is browned once you see those little brown flecks – don’t leave it alone, it burns quickly.
2. Mix some of the brown butter with cake mix, eggs, and sugar. Reserve remaining butter for the frosting.
3. Mix in pumpkin and spices.
4. Pour the batter into the prepared bundt pan bake until a toothpick comes out clean.
5. To make the frosting, mix melted butter with powdered sugar, vanilla, and milk. It’s easiest to do this in the bowl of a stand mixer. Frost cooled 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. Or use butter or shortening and flour the pan – just get all the little nooks and crannies.
• 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.

Pumpkin Bundt Cake Recipe

5 from 5 votes

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!

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Yield 12 servings

Serving Size 1 slice

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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

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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

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

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Favorite Pumpkin Recipes

• Pumpkin Cupcakes from scratch
• Easy Pumpkin Bread
• Chocolate Pumpkin Cupcakes with a cake mix!
• You can also use brown butter to make brown butter chocolate chip cookies or brown butter brownies!