Go Back
–+ servings
A pumpkin pound cake on a wire rack cut into slices.
Print Recipe
3.96 from 85 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 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 398kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Pumpkin Cake:

  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 5 large eggs
  • 3 cups cake flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • ¾ cup sour cream room temperature
  • ¾ cup canned pumpkin
  • 2 tablespoons pure vanilla extract

For the Browned Butter Glaze:

  • 5 tablespoons unsalted butter melted and browned until tiny specs form
  • 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 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:

  • Whisk together melted butter, confectioner's sugar and milk.
  • Drizzle glaze over cooled cake and serve.

Notes

NOTE: Eggs are very important to the structure of a cake. They have one of the most crucial jobs of all. The egg whites stiffen the cake bringing it all together.
Be sure to check the full post for more information about the ingredients, serving suggestions, storage information, and much more.
  • Prep Before You Start. It may seem obvious but you’re more likely to make a mistake if you haven’t fully prepared. Read your recipe thoroughly, pre-measure your ingredients, and assemble them in the order they are needed. Set yourself up for success from the jump and the entire process will go more smoothly. 
  • Bring Your Ingredients to Room Temperature. Allowing all your ingredients to come to the same temperature evens the playing field. This way during the baking process, all your ingredients will heat at the same rate and make for a pound cake with maximum volume. 
  • Don’t Overbeat Your Mixture.  Add in your eggs one at a time, beating only until the yellow disappears. Overbeating eggs may create a fragile crust that crumbles and separates from the cakes as it cools. 
  • Fully Cool Your Cake. This makes sure the glaze stays on the cake and pours to create a lovely drizzle over the cake. If the cake is warm the glaze may melt and drip right off!
  • Easy Cleanup. Place a baking sheet 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.

Nutrition

Calories: 398kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 180mg | Potassium: 131mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2405IU | Vitamin C: 0.6mg | Calcium: 52mg | Iron: 1.6mg