Print

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

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

Glaze

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

Recipe Notes

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