Brown Butter Iced Pumpkin Spice Bundt Cake Recipe

Where are my pumpkin spice fans? Each autumn I like to create or find a couple of new pumpkin recipes, and this Pumpkin Spice Bundt Cake with Brown Butter Icing is one of my favorites. It’s both beautiful and delicious—an excellent make-ahead dessert for fall gatherings. The brown butter icing adds a nearly caramel note that complements the moist, warmly spiced cake.

The icing sets up quickly, so be ready to work fast once you whisk in the powdered sugar. Drizzle it over the cooled cake right away and allow it to fully set before serving. This recipe is a must-try for your seasonal dessert list.

The cake has a dense, tender crumb and a classic pumpkin flavor boosted by cinnamon, ginger, cloves, and nutmeg. It pairs perfectly with the brown butter icing, which is simple to make but full of rich, toasted flavor.

Favorite Fall Desserts

The Best Pumpkin Squares with Cream Cheese Frosting
Jewish Apple Cake
The Best Pumpkin Chocolate Chip Cookies
Brown Butter Apple Dessert
The Best Zucchini Bread Recipe
Pumpkin Pecan Crunch
Amish Banana Bread
Pumpkin Coffee Cake

Step-by-Step Photos: Pumpkin Spice Bundt Cake with Brown Butter Icing

Frequently Asked Questions about Pumpkin Spice Bundt Cake with Brown Butter Icing

What size bundt pan do I need for this recipe?

Use a 12-cup bundt pan. As a general rule, do not fill any bundt pan more than two-thirds full to prevent overflow while baking.

Can I use homemade pumpkin puree?

Yes. If using homemade pumpkin puree, measure 2 cups.

How many people does a bundt cake serve?

Depending on slice thickness, a large bundt cake yields about 16–20 slices.

Can I substitute pumpkin pie spice for the individual spices?

Substituting pumpkin pie spice will alter the flavor slightly, but it can be used in a pinch. Replace the cinnamon, ginger, cloves, and nutmeg with 1 tablespoon plus 1 teaspoon of pumpkin pie spice.

Can I put the cake in the fridge to cool?

Yes. You can cool a bundt cake in the refrigerator or even briefly in the freezer to help lock in moisture and speed up cooling.

How do I prep a bundt pan so the cake won’t stick?

Spray the pan generously with baking spray that contains flour, or use cooking spray. If you don’t have a spray, use a paper towel to spread a thin layer of shortening over the pan, getting into all the crevices, then dust with a few tablespoons of flour to coat the shortening.

Baker’s Tools

12-cup bundt pan
Baking spray
Mixing bowls
Measuring cups
Oven mitts
Cake stand

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Pumpkin Spice Bundt Cake with Brown Butter Icing

Recipe Type: Dessert/Cake

Author: Maria

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 16-20

This fall dessert is rich, aromatic, and perfect for sharing. The brown butter icing elevates the pumpkin cake with a deep, toasty sweetness.

Ingredients

2 3/4 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup canola oil
1 cup granulated sugar
3/4 cup brown sugar
3 eggs
1 1/2 tsp vanilla extract
1 (15-ounce) can pumpkin (or 2 cups homemade puree)
ICING:
1/4 cup butter
2 tbsp milk
1 1/2 cups powdered sugar

Instructions

Preheat the oven to 350°F (175°C). Generously spray a 12-cup bundt pan with baking spray or grease and flour the pan.
In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Set aside.
In a separate bowl, combine canola oil, granulated sugar, and brown sugar until smooth.
Add the eggs, pumpkin, and vanilla to the sugar mixture and mix until fully combined.
Stir in the dry ingredients until the batter is smooth and there are no lumps.
Pour the batter into the prepared bundt pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan, then invert onto a cake stand or large plate.
To make the icing: Melt the butter in a small saucepan over medium-high heat, stirring until it browns and develops a nutty aroma. Remove from heat.
Quickly add the milk, then whisk in the powdered sugar until smooth. The icing will thicken fast, so drizzle it over the cooled cake immediately.
Let the icing set, slice, and enjoy.

3.5.3251

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