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Browned Butter Pumpkin Bundt Cake

A super moist pumpkin bundt cake that is full of spicy pumpkin flavor. It makes a fantastic dessert, especially for those holiday potlucks, because it stays moist and even gets more delicious if it is stored for a day or two.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Author Marye

Ingredients

Cake

  • 1 1/2 sticks (3/4 cup) unsalted butter, melted and allowed to turn golden brown then cooled
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon chipotle powder , optional
  • 1 16- ounce can pumpkin (1-3/4 cups)
  • 1/2 cup buttermilk
  • 1/4 cup bourbon (may use substitute and extra 1/4 cup buttermilk OR 1/4 cup ginger ale)
  • 1 1/2 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 large eggs

Brown Butter Glaze

  • 1/2 cup of unsalted butter , melted and allowed to turn golden brown
  • About 3 cups of confectioner's sugar , or enough to make a thick glaze
  • 2 tablespoons Pumpkin Pie flavored syrup
  • 1 tsp vanilla
  • Heavy cream as needed

Instructions

Cake

  • Preheat oven to 350F.
  • Grease the bundt pan.
  • Mix the dry ingredients together and set aside.
  • Beat cooled butter and sugar until well mixed.
  • Add in eggs one at a time.
  • Beat in vanilla.
  • Fold in pumpkin.
  • Add flour and buttermilk alternately and mix until smooth.
  • Spoon into baking pan.
  • Bake at 350F until done, about 50-65 minutes.
  • Allow to rest for 5 minutes and then remove from pan to cool.

Glaze

  • Mix all ingredients except cream until smooth.
  • Add cream to get the consistency you want.
  • Spoon over warm cake.

Notes

May be wrapped tightly and stored at room temperature for up to 3 days, or frozen for up to 3 months.