Brown Butter Iced Pumpkin Spice Bundt Cake Recipe

If you love pumpkin spice, this Pumpkin Spice Bundt Cake with Brown Butter Icing is for you. Each fall I look for new pumpkin recipes to add to my rotation, and this one quickly became a favorite. It’s both beautiful and full of warm, comforting flavors, making it an ideal make-ahead dessert for gatherings or a cozy weekend treat. The brown butter icing gives the cake a deep, slightly caramel note that pairs perfectly with the moist, spiced crumb.

The icing sets up quickly, so be ready to work fast once you whisk in the powdered sugar. Drizzle the glaze over the fully cooled cake and allow it to set before serving. This cake makes a lovely centerpiece for fall celebrations and will definitely be requested again.

The combination of spiced pumpkin cake and the nutty, browned butter icing is rich without being overly sweet. The cake itself is dense and moist, so slices hold up nicely and the flavor stands out whether you serve it plain or with a light dusting of additional powdered sugar.

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 pictures for how to make Pumpkin Spice Bundt Cake with Brown Butter Icing

Frequently Asked Questions about making 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, fill any bundt pan no more than two-thirds full to prevent overflow while baking.

Can I use homemade pumpkin puree?

Yes. Substitute two cups of homemade pumpkin puree for the canned pumpkin called for in the recipe.

How many people does a bundt cake serve?

A large bundt cake typically yields 16–20 slices, depending on how thick you cut them.

Can I use pumpkin pie spice instead of the individual spices?

You can substitute 1 tablespoon plus 1 teaspoon of pumpkin pie spice for the cinnamon, ginger, cloves, and nutmeg, though the flavor will differ slightly from using the individual spices.

Can I put the cake in the fridge to cool?

Yes. Cooling the cake in the fridge speeds the process; some bakers even use the freezer briefly to help lock in moisture. Be sure the cake is completely set before glazing.

What’s the best way to prep a bundt pan so the cake won’t stick?

Use a generous spray of baking spray (it contains flour) or cooking spray. If you don’t have spray, rub a thin layer of shortening into the pan with a paper towel, then dust with a few tablespoons of flour, tapping out any excess. This helps the cake release cleanly from the pan.

Baker’s tools

12-cup bundt pan
Baking spray or cooking spray
Mixing bowls
Measuring cups
Oven mitts
Cake stand (optional)

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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 dreamy fall dessert combines a moist, spiced pumpkin cake with a nutty brown butter icing—perfect for impressing guests or enjoying with a warm drink.

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 oven to 350°F (175°C). Generously spray a 12-cup bundt pan with baking spray or grease and flour it; set aside.
In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Set aside.
In a separate large 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 incorporated.
Stir the dry ingredients into the wet ingredients until there are no lumps and the batter is smooth.
Pour the batter into the prepared bundt pan and bake 45–55 minutes, or until a toothpick inserted into 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. Continue cooking, stirring occasionally, until the butter foams and the milk solids turn a light brown and smell nutty. Remove from heat.
Quickly add 2 tablespoons milk, then whisk in 1 1/2 cups powdered sugar until smooth. The glaze thickens fast, so drizzle it over the cooled bundt cake immediately.
Let the glaze set, slice, and enjoy.

3.5.3251

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