Pumpkin Bundt Cake with Glaze

This velvety, moist pumpkin bundt cake uses brown butter in the cake and glaze for tons of spicy fall flavor. It makes a fantastic dessert because it stays moist and even gets more delicious if it is stored for a day or two.

Course Dessert - Cake

Cuisine Amercian Heritage

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 523kcal

Author Marye Audet-White

Equipment

Ingredients

Cake

¾ cup butter melted and allowed to turn golden brown then cooled
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
⅛ teaspoon chipotle powder optional
16 ounces pumpkin puree 1-¾ cups
½ cup buttermilk
¼ cup bourbon may use substitute and extra 2 tablespoons buttermilk OR ¼ cup ginger ale
1 ½ teaspoon vanilla
¾ cup granulated sugar
¾ cup dark brown sugar
3 large eggs

Brown Butter Glaze

½ 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

Instructions

Cake

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.

Glaze

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

Notes

Storage:

Cover cooled cake tightly with plastic wrap and store at room temperature for up to 3 days.

You can also cover the plastic wrap with aluminum foil and freeze the cake for up to 3 months.

Tips:

Use fresh spices.
I always use whole nutmeg and grate it myself.
Mix the batter gently so that the flour doesn't develop gluten.
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. 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 insta-read 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.

Nutrition