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!
15ounce(425g)can pumpkin puree, not pumpkin pie filling
For the glaze
¼cup(56g)unsalted butter
1cup(120g) confectioners’ sugar
¼teaspoonsalt
2-3tablespoonsfresh 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
Make ahead tip
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.