Pumpkin Bundt Cake Recipe

4 from 89 votes

This pumpkin Bundt cake recipe bakes up moist and buttery with warm spices and a brown butter glaze. A fall dessert worth saving room for boos!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 398kcal

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.

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 specks 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.

Room Temp: Keep the unglazed cake tightly wrapped or in an airtight cake carrier in a cool, dry spot for up to 3 days.
Fridge: Store the glazed cake in an airtight container in the fridge for up to 5 days. Let slices come to room temperature before serving.
Freezer: Wrap the cooled, unglazed cake or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, bring to room temp, and add fresh glaze before serving.