I always make pumpkin cake on the first cool day of September… a celebration of sorts and and a farewell to the fresh berries, tomatoes and summer peaches that I’ve worked into every dish I can think of. At this point, I’m thinking bring on the fall.
Unfortunately, I was kinda rushed on this particular cool day — so I took a shortcut and doctored up a box mix. Don’t let that deter you though — this pumpkin cake is the shizzle.
Using a boxed mix as a base, the cake comes together in no time. The addition of canned pumpkin and butterscotch pudding make it taste completely homemade (no cake mix aftertaste), but the real star is the browned butter glaze. I can drink this stuff right out of the mixing bowl. Rich, toasty, nutty… melt-in-your-mouth goodness. I took this to a gathering of refined Junior League ladies and they were eating it with their hands I tell you. Sneaking it out the door to their husbands. If it can have that effect on the ladies-in-pearls, just think what it can do for your family!