I know how much y’all love some pumpkin so I got y’all all the way together with my Pumpkin Bundt Cake recipe boos. When I started developing the recipe, I wanted to keep that moist texture that I’m know for in my pound cakes but I still wanted the pumpkin flavor to shine. With a few warm spices tossed into the batter and a brown butter glaze added on top, I think I straight up nailed it.
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How to Make This Pumpkin Bundt Cake
Step 1: Cream together the butter, sugar, and salt on high speed until the mixture is light and fluffy, about 5 minutes. Add in the eggs one at a time. Mix well after each adding each one.
Step 2: Slow the mixer to the lowest speed and add in the flour, cinnamon, pumpkin spice, and baking powder then add the sour cream, pumpkin, and vanilla.
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Step 3: Mix just until the mixture comes together.
Step 4: Pour the cake batter into a prepared bundt pan. Spread it out so it’s evenly in the pan.
Step 5: Bake in a preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean y’all. After 10 minutes, turn it out onto a cooling rack until it’s room temp.
Step 6: Whisk together the melted butter, confectioner’s sugar, and milk. Drizzle the glaze over your completely cooled cake.
PRO TIP: Once you add the flour, it’s CRUCIAL to avoid overmixing. Just mix everything together until JUST combined then turn that mixer off.
Pumpkin Bundt Cake Recipe
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Equipment
Ingredients
For the Pumpkin Cake:
- 1 1/4 cup unsalted butter 2 1/2 sticks.room temperature
- 2 1/4 cups granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 3 cups cake flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice blend
- 1 ½ teaspoons baking powder
- ¾ cup sour cream room temperature
- 1 cup canned pumpkin
- 2 tablespoons pure vanilla extract
For the Browned Butter Glaze:
- 5 tablespoons unsalted butter
- 1 cup confectioner's sugar
- 2 tablespoons milk
Instructions
For the Pumpkin Pound Cake:
- Preheat your oven to 350 degrees and prepare your bundt pan with shortening and flour or non-stick baking spray.
- In your mixer bowl, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes.
- Next add in eggs, one at a time, and mix until well incorporated.
- Slow mixer to lowest speed and carefully add in flour, cinnamon, pumpkin spice and baking powder then add in sour cream, pumpkin and extract and mix until just combined.
- Pour cake batter into bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
For the Brown Butter Glaze:
- Start by browning the butter. Melt butter over medium-low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout and a nutty fragrance develops. Be careful not to burn.
- Whisk together browned butter, confectioner's sugar and milk.
- Drizzle glaze over cooled cake and serve.
Notes
How to Store Pumpkin Pound Cake
Store your pumpkin pound cake well-wrapped at room temperature in a cool, dry place or in a cake carrier for ease.How long will a pumpkin bundt cake last?
It should last at room temp for about 5-6 days.Can I freeze this pumpkin pound cake recipe?
Yep, fo sho! If your baking it to get ahead, I recommend freezing it without the glaze. Wrap it up in plastic wrap and aluminum foil and store in the freezer for up to three months. If you’re freezing leftovers, wrap up the remaining section of cake or individual slices in plastic and store it inside a freezer bag or container for up to three months. If you freeze the whole pumpkin spice bundt cake, allow it to thaw on the counter overnight and then you can add the glaze the next day. For individual pieces, they will likely thaw out in an hour or so on the counter.Nutrition
Recipe Tips
- Room Temp Baby! This way during the baking process, all your ingredients will heat at the same rate and make a smooth batter.
- Don’t Overbeat: When you add your dry ingredients, make sure you only mix until just combined so you don’t overact the gluten.
- Chill Out: Make sure that cake is cooled down to room temp before you add your glaze so it doesn’t melt right off.
- Easy Cleanup: Place a baking sheet lined with parchment underneath the wire rack with your cake on top so that as you pour the glaze it drips into the pan. This makes cleanup a breeze afterward and also ensures the glaze doesn’t pool around the base of the cake.
Ingredient Notes
- Sugar: Swap in some light brown sugar to add a bit more molasses flavor.
- Cake Flour: We want this pumpkin bundt to be super tender so cake flour is my must but if you don’t have it at home, you can learn how to make cake flour easily boos with all-purpose flour and cornstarch.
- Sour Cream: Greek yogurt is a great swap here.
- Confectioner’s Sugar: If you ran out, you can make powdered sugar at home with some granulated sugar and a blender.
Recipe Help
Yep for sure but canned is really the move! I find that fresh pumpkin puree often has more moisture than canned which is why I prefer to rely on using canned especially in baking. If you decide to go ahead with using pumpkin puree make sure you allow it plenty of time to drain and even squeeze it in a piece of cheesecloth or a clean tea towel to remove the excess liquid.
I love using my homemade cake release to keep my cakes from sticking. It’s just a mix of oil, shortening and flour. I brush it into my cake pans before adding the batter.
For sure boos! In fact, it tastes even better if you make a day or 2 ahead of when you serve it. Just make sure you keep it completely covered not letting any air get to it so it doesn’t dry out.
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Could I make this in 3 8” pans for a layer cake? I know you have the pumpkin turtle cake recipe but I’m looking for a texture more like your yellow cake recipe. I may just use that and add pumpkin spices, ha, but this looked as if it may work.
Yes absolutely you can!!
This was so easy and so yummy to eat! I received so many compliments, Thanks to you!. I need to not be afraid of the ‘brown butter icing’ I was afraid I’d burn it while trying to achieve the brown specs. 🙁 The icing was good, but wish it had your color to it.
Would it be ok to add a little bit more pumpkin and possibly nutmeg to the cake recipe? Thinking of making it again for Friendsgiving!
Hope you see this, Happy Holidays~
Excellent recipe! Can I also use a loaf pan for this recipe? If not, no worries. I believe in following your recipes to the letter. Thank you.
I made this fir by a Block party delicious!
I made this fir by a Block party delicious!
AH-mazing!! So easy to put together and tastes incredible. Brown butter takes time but it’s so worth it. My 4 year old helped me make it and we had a great time putting it together and, of course, eating it! The glaze is out of this world!!
This cake is so delicious and the directions are helpful. Also it doesn’t need the brown butter icing but oh my goodness is that good! It just elevated it. I may have snuck a spoonful on its own. I’m making some to socially distance drop off to my family this Thanksgiving.
So I made this cake for my daughter for her birthday. She said she had a craving for pumpkin cake. It was perfect. and she loved it. I am not a baker but I followed the instructions carefully and it came out looking exactly like the picture and tasted so good with the brown butter glaze.
Thank you. You are a brilliant baker and I will look to your website the next time I am thinking about making a dessert.
Here’s the more detailed instructions for the Browned Butter Glaze:
For the Brown Butter Glaze
While cake cools, add butter to saucepan and again melt then brown until the butter turns an amber color.
Turn off heat and whisk in sugar, water and vanilla extract until smooth.
I made this and it was both simple to make & delicious! Looking forward to trying the 7Up poundcake next. Thank you!