Pumpkin Bundt Cake with Browned Butter Drizzle

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!


Pumpkin Bundt Cake with Browned Butter Drizzle

Pumpkin Bundt Cake with Browned Butter Drizzle


1 (18.25 ounce) package Duncan Hines yellow cake mix*

1 (3.4 ounce) package instant butterscotch pudding mix

4 eggs

1/4 cup water

1/4 cup vegetable oil

1 cup canned pumpkin

1 tablespoon pumpkin pie spice

*Use Duncan Hines because it doesn't already have pudding in the mix


6 tablespoons butter

4 ounces cream cheese, softened

2 cups confectioners sugar

1/2 teaspoon vanilla

2-4 tablespoons milk

Whipped cream

Garnish: toasted pecans


In a large mixing bowl, combine the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream if desired.

For the glaze: In a small saucepan, melt butter over medium heat. Continue to cook, stirring constantly, until the butter releases a nutty aroma and just starts to turn golden, about 4 to 6 minutes. Remove and let cool slightly.

In a small bowl, use an electric mixer to combine browned butter, confectioner’s sugar, cream cheese and vanilla. Add milk until a pourable consistency is reached. (I like mine fairly thick, but it needs to be able to fall down the cake on its own.) Garnish immediately with toasted pecans (so they stick to the cake).

Serve with whipped cream.


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  1. Britann Miller says:

    Pumpkin Bundt Cake! This recipe got the taste buds jumping with all the autumnal spicey savory notes. Pure savage! [That’s Irish youths’ equivalent of “brilliant”].

  2. Loved everything about this recipe! I made it last night for dessert and I’m going to make it again this weekend for a dinner party. Say hello to my new go-to fall dessert!


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