Pumpkin Bundt Cake with Brown Butter Glaze
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Thick, flavorful Pumpkin Bundt Cake with Brown Butter Glaze will make your house smell amazing as it bakes. It takes just 10 minutes of prep to get this cake in the oven!
Trust me when I say, you are going to want to make this pumpkin cake. Not only does it taste absolutely amazing but it’s incredibly easy to make. The pumpkin cake batter comes together with just a bowl and a whisk. Then the brown butter glaze comes together in a single pot with a whisk.
The cake batter is made with a handful of staple ingredients like flour, sugar, eggs, oil, salt, pumpkin pie spice, and pumpkin.
The pumpkin puree, oil, and eggs make this cake the most tender and moist bundt cake ever. And the flavor is rich with warm pumpkin pie spices.
The glaze combines sweet, nutty brown butter with confectioners’ sugar and orange juice for a complex flavor profile that will make you swoon.
If you love pumpkin, you must try my pumpkin cheesecake, pumpkin oatmeal cream pies, and pumpkin pie pop-tarts.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Sugar: Brown sugar and granulated sugar offer richness and sweetness.
- Oil: Vegetable oil is used to make the cake supremely moist.
- Eggs: You’ll need 3 large eggs.
- Vanilla: As always, look for pure vanilla extract and avoid the imitation vanilla.
- Flour: All-purpose flour works best.
- Pumpkin pie spice: Use storebought or you can make homemade pumpkin pie spice.
- Pumpkin: Use pure pumpkin puree and avoid the canned pumpkin pie filling.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Mix the wet ingredients together in a large bowl.
- Mix the dry ingredients together in a separate bowl.
- Add half the dry ingredients to the wet ingredients and mix until almost combined. Add the pumpkin puree and remaining dry ingredients and mix just until combined.
- Pour batter into a 12-cup bundt pan and bake until a toothpick inserted into the center comes out clean.
- Brown butter in a small saucepan then add confectioners’ sugar and salt and mix until a smooth pourable glaze forms.
- Pour the glaze over the warm cake.
Tips For Success
- Measure the flour correctly! I prefer to weigh flour for the most accurate and precise measuring.
- Don’t overmix the batter otherwise the cake will come out dense and tough.
- Use a bundt pan that’s no less than 10-cups.
Pumpkin Bundt Cake with Brown Butter Glaze
Ingredients
For the cake
- 1 cup (210 g) light brown sugar, packed
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable, or canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups (390 g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 15 ounce (425 g) can pumpkin puree, not pumpkin pie filling
For the glaze
- ¼ cup (56 g) unsalted butter
- 1 cup (120 g) confectioners’ sugar
- ¼ teaspoon salt
- 2-3 tablespoons fresh orange juice
Instructions
Make the cake
- Preheat the oven to 350°F. Lightly grease and flour a 12-cup bundt pan; set aside.
- In a large mixing bowl, whisk both sugars and oil until well combined. Whisk in the eggs and vanilla.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Add to the sugar mixture, alternating with the pumpkin puree. Beat well after addition.
- Transfer the batter to the prepared pan. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes then invert the cake onto a wire rack and remove the pan. Cool completely before adding the glaze.
Make the glaze
- In a small pot, melt the butter over medium-high heat. Cook until the butter turns a golden brown color and has a nutty aroma, about 10 minutes. Remove from heat.
- Stir in the confectioners’ sugar and salt until well combined. Whisk in just enough orange juice to make the glaze pourable.
Notes
- The cake will stay fresh for up to 3 days stored in the refrigerator.
- The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
This screams fall! we love all things pumpkin. The brown butter glaze was excellent. Thanks for sharing.
I live at 5200 altitude – what should I change to make this work for high altitude? Thank you.
I can’t offer high-altitude adjustments. I’ve never baked at high altitudes before.
Ok thank you
Can I substitute the orange juice in the brown butter glaze with anything?
You can use milk or cream.
I just made this and it turned out great. Love the brown butter glaze, something a little different!
I made this and it’s absolutely the best!
I made this and it’s absolutely the best!