Moist Pumpkin Bundt Cake
This cake is one of the best pumpkin cakes you will EVER have! It's incredibly moist and topped with a brown butter icing that complements the pumpkin perfectly!
Servings 12 servings
Calories 506kcal
Ingredients
- 4 large eggs at room temperature
- 1 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 15 oz pumpkin puree
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Brown Butter Icing
- 6 tablespoons unsalted butter
- 2 cups powdered sugar measured then sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk more or less as needed
- pinch salt
Instructions
- Preheat the oven to 325°F. Grease and flour a 12 cup bundt pan and set aside.
- Using an electric mixer (with paddle attachment) or hand beaters, mix the eggs, oil, vanilla, pumpkin puree, brown sugar, and granulated sugar.
- Add the 2 cups of flour, 1 tsp baking soda, 1 tsp baking powder, 3/4 tsp salt, 1 1/4 tsp ground cinnamon, 1 1/2 tsp pumpkin pie spice, 1/4 tsp ground cloves. Mix until just combined and no flour streaks remain.
- Pour the batter into the prepared bundt pan. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and let cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool until room temperature or just slightly warm.
- Make the brown butter icing: Add the butter to a light colored saucepan or small skillet. Cook over medium heat. Once the butter melts, and after several minutes, it will begin to foam and sizzle. Continue stirring, eventually the foam will subside and the milk solids at the bottom of the pan will turn a very light golden color. Continue stirring until the milk solids are golden brown and almost amber colored. The smell will be nutty and very buttery. Butter can burn in a matter of seconds so don't overcook the butter.
- Immediately remove the pan from the heat and pour the butter into a heat proof bowl or container. This will stop the cooking process. Whisk in the powdered sugar, vanilla extract, and salt. Add milk, a tablespoon at a time, to thin the glaze until it reaches your desired consistency.
- Drizzle the glaze overtop of the pumpkin bundt cake. Slice and serve!
Notes
Store this cake at room temperature for up to 3 days in an airtight container or wrapped in plastic wrap.
Nutrition
Calories: 506kcal | Carbohydrates: 66g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 270mg | Potassium: 186mg | Fiber: 2g | Sugar: 47g | Vitamin A: 5785IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg