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You guys are going to love this pumpkin bundt cake! It’s topped with a simple glaze made of browned butter and powdered sugar – so good you’ll want to drink it!
I have a major problem, you guys.
I married this guy. He’s cute and all, but he doesn’t like cake. Specifically, he doesn’t like cake because of the frosting.
Personally, I believe that cake only exists to serve a purpose for frosting, but whatever. He thinks that the frosting ruins a cake and he won’t eat it.
Like, ever.
He even makes judge-y faces at me when I scrape his frosting off a piece of cake for him and proceed to eat the frosting with a spoon. He thinks that’s “weird.” Or “gross.” Or “a problem that needs medical help.” Doesn’t he understand that I’m only doing that to help him out?
He just doesn’t get me.
But, then! I made this pumpkin bundt cake.
And I topped it with this glaze. He looked at me with his sad eyes, all “oh, you had to ruin it with the frosting, didn’t you?”
So, I did what any loving wife would do and I begged him to just try a tiny bite of the frosting. Off a spoon. The way God intended. Making him try foods that he’s already declared he hates is a hobby of mine.
This time, though, he liked it. In fact, he ate a SECOND spoonful of frosting. Then he ate a piece of cake and the heavens rejoiced.
What I’m saying is, this browned butter glaze/frosting saves marriages. We nearly had to divorce over our difference of opinion, but now I can continue having someone around to take out the trash. Thank goodness.
Pumpkin Cake with Browned Butter Glaze
Ingredients
For the cake:
- 1 box yellow cake mix
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 15 ounces pumpkin 1 can
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 4 large eggs
For the glaze:
- 4 tablespoons butter
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- To make the cake, preheat oven to 350 degrees and butter a bundt pan.
- Beat together all ingredients in the bowl of a stand mixer for 2 minutes or until well combined, light, and somewhat fluffy.
- Add batter to bundt pan and bake for 40-50 minutes or until a tester comes out clean.
- Cool for 15 minutes in the bundt pan before turning onto a cake platter to finish cooling.
- For the glaze, melt the butter in a small saucepan over low heat until browned, about 5 minutes, stirring constantly.
- Pour the butter into a small bowl and whisk in the powdered sugar and milk until smooth.
- Drizzle over the top of the cooled cake.
Nutrition Information:
Allen says
I was wondering if I can know what size bundt cake pan did you use ?
Karly says
@Allen,
I’m sorry, I don’t actually know the size. It’s just a standard sized one I grabbed at Walmart. I didn’t actually know they made other sizes!
Novella Byrd says
I don’t hate frosting, but I scrape off all but a thin layer when cakes are over frosted! When my uncle was alive I would give him the “extra”. This cake and glaze sound delish, can’t wait to try it!
marivifilm says
Did you use vanilla bean for the frosting in the photo?
Karly says
Nope! The little specks are from the browned butter.
Brooke says
Oh. My. Goodness. This cake did not last long in my house, everyone loved it so much! I made a few changes because I wanted it to be a little healthier so I omitted the extra sugar, used canola oil instead of vegatable, and I used 2 tsp. of cinnamon which was the perfect amount! Thank you so much for the recipe! (:
Karly says
So glad you enjoyed it! 🙂
Joanna says
Made this last night (dreaming of fall), it was awesome! My husband too is not a cake fan but he actually had a huge piece and loved how moist it was. I agree on maybe adding a little more spice to it. This would be heavenly with a little pecan praline icecream on the side.
Sandy S says
Made this today and although it was delicious, I would definitely add a lot more spice to the cake. 1 teaspoon of cinnamon is not nearly enough. The glaze is divine.
Janna says
Hi Karly! Absolutely love your blog! I want to try this glaze tonight, but was wondering if it would work with almond milk instead of regular milk? Thanks! 🙂
Karly says
@Janna,
I can’t see why it wouldn’t! 🙂
Update us and let us know if you try it!
Erin says
I don’t have any yellow cake mix in the house and I want to make this today. Think I can substitute spice cake mix and leave out the cinnamon?
Karly says
@Erin,
I haven’t tried it, but I don’t see why it wouldn’t work! Might be even more Fall/pumpkin flavored with all the spices!
K8 says
Made this last night to bring to work today… so easy and delicious! I am stuck in an all pumpkin all the time phase of my baking, and this has been one of this best things I have made! Also my first experience with the brown butter ( I was terrified of this for some reason), not as scary as I imagined, and it smelled like yummy fall goodness!!
Kim-the-gril says
I made this recipe yesterday and it was AMAZING!!! I couldn’t wait until the cake was completely cool before drizzling and serving, so the brown butter glaze (my favorite since I was a wee lass) kind of soaked up into the cake and it was delicious! Thanks for such a yummy and easy recipe!!!
Elizabeth @Food Ramblings says
Who doesn’t like frosting? Amazing cake!
Tracy says
My husband loves that I don’t like frosting because he gets to eat mine.
This cake sounds yummy, thanks!
Riley says
I’m so stoked its finally time for pumpkins! This cake looks to die for and that browned butter glaze puts it over the top!
Jen @ Savory Simple says
Gorgeous!
Katrina @ In Katrina's Kitchen says
That glaze will be the end of me!