This pumpkin bundt cake with brown butter glaze is a moist and warmly spiced pumpkin cake drizzled with a cinnamon brown butter glaze. It’s an easy to make cake with no mixer required.
My oldest requested a pumpkin bundt cake with a brown butter glaze for his eighteenth birthday and we all fell in love with it right when we took our first bites, and I knew I needed to share it with you too. I love the simplicity of bundt cakes with only one bowl and pan needed, and a light glaze is the perfect way to top it!
For more PUMPKIN recipes, try my pumpkin pecan bars, pumpkin chocolate chip cake with whipped cream, or my no bake pumpkin cheesecake bars.
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Why You Will Love This Recipe
- EASY TO MAKE: This cake comes together fairly quick and is an easy one without layers or frosting.
- MOIST AND SOFT: The cake crumb is so soft from the oil and pumpkin.
- FLAVORFUL: There is so much flavor from all the warm spices and the browned butter cinnamon glaze.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil: I always suggest using melted coconut oil or avocado oil, but vegetable or canola would work as well.
- Sugars: You will use both granulated sugar and brown sugar in this cake.
- Pumpkin: Make sure you are using pumpkin puree and not pumpkin pie filling.
- Flour: Use a scale to measure if you’ve got one.
- Butter: You will brown the butter and then allow it to cool so the cinnamon and powdered sugar mixes in properly.
Step by Step Instructions
- Step 1: In a large bowl whisk together oil and sugars until mixed. Add eggs and pumpkin and mix all together.
- Step 2: In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. Slowly whisk in to wet batter.
- Step 3: Pour batter into prepared bundt pan. Bake for 45-55 minutes or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before flipping and glazing.
- Step 4: While cake is baking and cooling prepare the glaze. Start by browning the butter. You’ll take ¼ cup of butter (half of a stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool.
- Step 5: Once butter is cooled down add in cinnamon, powdered sugar and milk and whisk until completely smooth. Add a bit more powered sugar or milk to get desired consistency.
- Step 6: Once cake is completely cooled drizzle the glaze over the top.
Expert Baking Tips
- Adding 1 cup of chocolate chips, white chocolate chips or cinnamon chips would be a great addition to this cake.
- Cake will give best results with room temperature ingredients. Allow them to sit out before you begin.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key
FAQ
If the butter gets too cold it can start to seperate from the liquid. Just rewarm it in the microwave for about 10 seconds, stir and it should properly set.
Yes, this can be made into 2 loaf pans, or you could half the recipe and make just one loaf. Baking time should be about the same, maybe 5 minutes less.
Storing & Freezing
Pumpkin bundt cake may be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual slices in ziplock bags for an easy on the go breakfast or snack.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Pumpkin Bundt Cake
This pumpkin bundt cake with brown butter glaze is a moist and warmly spiced pumpkin cake drizzled with a cinnamon brown butter glaze. It’s an easy to make cake with no mixer required.
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Instructions
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Preheat oven to 350 F. Spray a 10-12 cup bundt cake pan with cooking spray.
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In a large bowl whisk together oil and sugars until mixed. Add eggs and pumpkin and mix all together.
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In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. Slowly whisk in to wet batter.
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Pour batter into prepared bundt pan. Bake for 45-55 minutes or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before flipping and glazing.
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While cake is baking and cooling prepare the glaze. Start by browning the butter. You'll take ¼ cup of butter (half of a stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool.
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Once butter is cooled down add in cinnamon, powdered sugar and milk and whisk until completely smooth. Add a bit more powered sugar or milk to get desired consistency.
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Once cake is completely cooled drizzle the glaze over the top.
Notes
Cake will give best results with room temperature ingredients. Allow them to sit out before you begin.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 479kcalCarbohydrates: 62gProtein: 5gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 72mgSodium: 320mgPotassium: 149mgFiber: 2gSugar: 41gVitamin A: 5727IUVitamin C: 2mgCalcium: 82mgIron: 2mg
