This post may contain affiliate links. For more information, read my disclosure policy.
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!
Making Pumpkin Cake in a bundt pan is super simple – and this one is so flavorful because I made it and the frosting with brown butter! This bundt cake is probably one of the easiest and quickest cake recipes you will ever make: it starts with a cake mix and is full of brown butter, pumpkin spices, and a delicious brown butter glaze!
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.
Additions & Variations
- Add chopped pecans or walnuts to the batter, or you can sprinkle some over the top of the frosting.
- You could add chocolate chips to the cake (about 1 cup) but dust them with all purpose flour first so they don’t sink in the batter.
- You can use nondairy milk for this cake.
- Use a cream cheese frosting instead of the brown butter frosting – or even brown sugar frosting.
How to Make Pumpkin Bundt Cake
- 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.
- Mix some of the brown butter with cake mix, eggs, and sugar. Reserve remaining butter for the frosting.
- Mix in pumpkin and spices.
- Pour the batter into the prepared bundt pan bake until a toothpick comes out clean.
- 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.
Storing
Store loosely covered on the counter or in the fridge for up to 3 days. You can freeze cake also – it’s best to freeze it unfrosted and wrapped well with plastic wrap.
FAQs
Can you make mini bundt cakes?
Yes, you can! You can find miniature bundt cake pans at the store and then divide the batter up amongst them for some teeny cute cakes!
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!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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
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
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!
Love your attitude about facing 40. There totally is that thing where you just stop worrying about what other people think and letting things go that really aren’t important. It gets even more that way after 50.
This cake looks DELISH!!!!
Happy Birthday to you and happy birthday to me, I guess we share the same special day. Though I’m a bit older and can say, “&$!@ it, it’s my life, I’ll do what I want.” Though I don’t feel any older than I did at 25!
Thanks for the great blog, I have just recently found you and I come back often. Keep up the superb work?
LOVE LOVE LOVE the photography for this version. It looks SO GOOD, moist, and absolute perfection. And that glaze! GIIIIIIIIRL, you’re speaking my love language!
WOW! This is by far the best pumpkin cake I’ve seen in a long time! Hey, I’m 31 and I can’t eat whatever I want, so I’m doomed! 🙂
Well Happy Bday to you, too! And your blog. What a week! I hope you’re going out and celebrating! 🙂
This cake. Wow, the texture of it. I can just see from the side of the slice that it is so moist and tender. I would eat the whole thing! ha! Because brown butter and pumpkin and frosting, I am so there!!
Featured In
Rate This Recipe
Recipe Ratings without Comment