pumpkin bundt cake recipe compressor
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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.
Course Dessert - Cake
Cuisine Amercian Heritage
Keyword bourbon, brown butter, cinnamon, pumpkin
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 523kcal
Author Marye Audet-White




  • 3/4 cup 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 nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon chipotle powder optional
  • 16 ounces pumpkin puree 1-3/4 cups
  • 1/2 cup buttermilk
  • 1/4 cup bourbon may use substitute and extra 2 tablespoons 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 butter melted and allowed to turn golden brown
  • 3 cups Confectioner's sugar or enough to make a thick glaze
  • 2 tablespoons Pumpkin Pie flavored syrup
  • 1 teaspoon vanilla
  • Heavy cream as needed



  • Preheat oven to 350F.
  • Grease the bundt pan.
  • Mix the dry ingredients together and set aside.
  • Beat cooled butter and sugars until well mixed.
  • Add in eggs one at a time, beating well after each.
  • 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.


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


  • This big cake serves 12 to 16 easily - and you can cut it in thinner slices to serve more. It won't break apart and it is rich enough to not seem skimpy when sliced a little thinner. Sometimes I like it made in the small bundt pans. Not only are they just cute as can be, they allow single servings so you can freeze them and serve them on an as needed basis.
  • The spices add a great flavor and the smell gets me in the mood for fall. The house smells amazing when this is baking with all of the cinnamon, cloves, ginger, and nutmeg scents. Better than a candle, that's for sure!
  • Spices that are fresh more flavor. I buy mine in bulk at a local store and they are so fresh sometimes the entire kitchen will smell like a Moroccan market when I bring them home. Buy spices in bulk when you can because they're less expensive AND fresher. 
  • I always use whole nutmeg and grate it myself. The flavor is SO much better and it isn't difficult to do. Try it sometime -- I think you'll be convinced.
  • This cake is especially moist but you always want to mix the batter gently so that the flour doesn't develop gluten. That is what makes cakes tough and dry. Just get all the ingredients mixed in. Careful mixing will ensure your bundt cakes have that moist, dense texture everyone loves.
  • If the bundt pan is a very intricate pattern use baker's release spray rather than buttering and flouring.
  • Once the batter is in the bundt pan hold it about 3 or 4 inches above the counter and drop it. I know it sounds weird but the process of dropping it breaks up any large bubbles in the batter and creates a more dense cake.
  • The cake is done when it begins to pull away from the sides. The interior will register 210F on an instaread thermometer.
  • Be sure to let it cool 10 minutes in the pan before flipping the pan over. It will drop to the cake plate as it cools.
  • May be wrapped tightly and stored at room temperature for up to 3 days, or frozen for up to 3 months.


Calories: 523kcal | Carbohydrates: 78g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 391mg | Potassium: 221mg | Fiber: 2g | Sugar: 57g | Vitamin A: 6556IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg