Pumpkin Bundt Cake

This post may contain affiliate sales links. Please see my full disclosure policy for details

This Moist Pumpkin Bundt Cake is a homemade pumpkin cake covered in the maple brown butter glaze.

PIN IT FOR LATER

A slice of moist pumpkin cake with a glaze, and two gold forks hanging off the white plate

I’ll never get enough pumpkin cakes in during the fall season. I don’t even need a frosting or a glaze, I could just eat this cake all on it’s own.

This Pumpkin Bundt Cake is a moist pumpkin cake finished with a maple brown butter glaze. It’s a quick and easy cake you’ll be making over and over again.

My Moist Pumpkin Cupcakes continue to be one of my most popular recipes in October and recently I wanted to see if this recipe could be baked as a bunch cake.

Spoiler alert, it can be!

This cake is very moist with a tender crumb. It’s not too sweet, so you can enjoy it with your favorite frosting. 

An overhead shot of a slice of pumpkin cake with a brown butter glaze

I love versatile recipes like this, especially because a bundt cake cane be much easier to make and transport than cupcakes or a layer cake.

For any bundt cake, it’s really important that you generously grease and flour your bundt pan. Only once have I ever had a cake stick to the pan, and it was because I was using cherries and they totally stuck all over the place.

I am a fan of using Crisco shortening and flour, and I make sure to get in all the nooks and crannies of the pan.

A slice of pumpkin cake on a white gold rimmed plate with a few bites taken our of it

Once the cake is removed from the oven, I let it rest for about 5 minutes and then I take a knife and go around the edges of a pan to help the cake release from the sides. Another 5-10 minutes later, I turn it out onto a wire rack or plate to cool.

I don’t like to let them cool in the pan because I think it makes the edges a little crispier than they need to be.

Of course any pumpkin cake tastes amazing with a cream cheese glaze, so I’ve given you the option for that. However, I choose to make a maple brown butter glaze. It’s mouthwatering.

An overhead shot of a maple brown butter glaze drizzled over a pumpkin cake

I made this same brown butter glaze for my apple coffee cake.

The glaze should be poured right when you make it, but once it has had a chance to set, it will get a little crust over top of it.

Browning butter seems like it would be hard, but it’s actually really easy! You just need to pay attention. Let’s break down the steps to make this brown butter glaze.

How to Brown Butter

  • In a small sauce pan, melt the butter over medium to medium-low heat. You don’t want to pan to get too hot. It’s helpful to cut up the butter into pieces so it melts quicker.
  • Once it’s starts to bubble, stir frequently and after it’s been boiling for a couple minutes, you’ll notice some brown specs in the bottom of your bowl. That’s the milk solids and butter fat. But it’s not quite ready yet!

a sauce pan with melted butter that has just started to turn golden brown

  • You’ll notice the bubbling will slow down and then the butter will slowly start to turn an amber color and releases a nutty aroma. You can determine how much amber (or browning) you’d like, the darker the color, the richer the flavor.

A saucepan filled with melted brown butter

  • However, it can go from brown too burned rather quickly, so once the browning process starts, keep a really close eye on it and stir constantly.
  • Remove the butter from the heat and allow it to cool on the counter before making your glaze.

A white spatula full of brown butter specs

How to Make the Brown Butter Glaze

  • Once the browned butter has cooled, pour it in a larger bowl.
  • Sift your powdered sugar so it’s easier to incorporate. Slowly start whisking in the powdered sugar, about ½ cup at a time.
  • As the mixture starts to thicken, start alternating in the liquid ingredients: maple syrup and heavy whipping cream.

Maple syrup being poured into a bowl of brown butter glaze

  • Continue whisking in the cinnamon until all the ingredients are well combined.
  • The glaze should be thick but still run off your whisk. If you find it’s too thick, pop it in the microwave for 10 seconds and restir.
  • Adding additional milk or heavy cream will make the glaze even thinner, but you still want it to be thick enough that it will set

A glass bowl filed with a brown butter glaze, and a gold whisk

Once you’ve added your glaze you can either enjoy right away or you can allow the glaze to set.

To store this pumpkin bundt cake, keep it in an airtight container or cake carrier. It will be good for a couple days after you make it!

How to Make a Cream Cheese Glaze:

I get it, pumpkin cakes are sometimes best when served with cream cheese frosting!  So here is my easy cream cheese glaze. It makes more than enough for this bundt cake.

  • IngredientS: 4 ounces Cream Cheese, softened / 2 cups Powdered Sugar / 1 teaspoon Pure Vanilla Extract /4-5 teaspoons Heavy Whipping Cream
  • Remove the wrapper and microwave the cream cheese for 20-25 seconds and then beat the cream cheese until it’s smooth.
  • Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off your spoon without too much effort.
  • Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.

A wide angle shot of a slice of moist pumpkin cake with a glaze, and two gold forks hanging off the white plate

More Pumpkin Recipes you’ll love

More Brown Butter Frosting recipes

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram 

Print
A slice of moist pumpkin cake with a glaze, and two gold forks hanging off the white plate

Pumpkin Bundt Cake

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10-12 slices

Description

This Moist Pumpkin Bundt Cake is a homemade pumpkin cake covered in the brown butter maple glaze.

Ingredients

For the Cake

  • 1 ½ cups light brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup milk (I use nonfat)

For the Glaze

  • 1/2 cup unsalted butter (1 stick), browned
  • 2 cups powdered sugar, sifted
  • 1 teaspoon cinnamon
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk or heavy cream

Instructions

  1. For the cake: Preheat the oven to 350°F. Grease and flour the bundt pan.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the pumpkin and beat until well combined.
  4. In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
  5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Bake at 350°F for approximately 30-35 minutes. Baking times will vary by type of pan used. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Remove from the oven and place on a cooling rack, and after 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
  9. For the glaze: To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble.
  10. Once it’s starts boiling, stir it frequently and it will slowly start to turn an amber color and releases a nutty aroma. Bubbling will slow down as it starts to brown.
  11. Remove the butter from the heat and allow it to cool completely.
  12. Sift your powdered sugar so it’s easier to incorporate. Slowly start whisking in the powdered sugar, about ½ cup at a time.
  13. As the mixer thickens, start alternating in the liquid ingredients: maple syrup and heavy whipping cream.
  14. Continue whisking in the cinnamon until all the ingredients are well combined.
  15. The glaze should be thick but still run off your whisk. If you find it’s too thick, pop it in the microwave for 10 seconds and restir.
  16. Adding additional milk or heavy cream will make the glaze even thinner, but you still want it to be thick enough that it will set. Store in an airtight container.

Notes

  • I used a 10 cup bundt pan the one I linked to above is similar but a 12 cup size. The baking time will vary by the type and size of the pan you use
  • Category: Cake

Keywords: Pumpkin Cake, Bundt Cake, Pumpkin Bundt Cake

Recipe Card powered byTasty Recipes

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.
Skip to content