BROWN BUTTER PUMPKIN BUNDT CAKE

This Pumpkin Bundt Cake starts with a cake mix that is amped up with delicious brown butter. It has an amazing brown butter glaze to finish it making it the best fall dessert!

Pumpkin, spices, and brown butter combine to make a wonderfully thick cake batter that bakes up perfectly rich and moist.

Let the peach crisp cool until it’s warm or at room temperature. I don’t recommend serving it hot from the oven because the filling won’t be set. Allowing it to cool a bit will give the filling time to thicken and set.

INGREDIENTS

Brown butter Yellow cake mix Pumpkin puree Eggs Granulated sugar Ground cinnamon, nutmeg, ginger, and allspice Powdered sugar Vanilla extract Salt Heavy whipping cream or milk

Leftover cake will keep for up to three days at room temperature or in the refrigerator. Just keep it loosely covered with plastic wrap.

BROWN BUTTER

Pumpkin Bundt Cake