Pumpkin Pound Cake with Brown Butter Glaze

A pumpkin pound cake on a wire rack cut into slices.

3.98 from 87 votes

Pumpkin Pound Cake with Brown Butter Glaze

This spiced Pumpkin Bundt Cake recipe is made with a tender and moist pumpkin pound cake with a tasty brown butter glaze! It's the best Fall dessert ever!One of the best pumpkin dessert recipes ever!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 398kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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