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Pumpkin Spice Bundt Cake with Brown Butter Glaze

Pumpkin spice Bundt cake with brown butter glaze is baked until tender, then topped with a smooth, nutty glaze. Cinnamon, ginger, nutmeg, and cloves bring warm spice to every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Setting time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 baking spray nonstick, with flour, for the pan
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 4 eggs large, room temperature
  • 1 can (15 oz) pumpkin puree pure
  • 1 cup neutral oil such as vegetable or canola
  • 1 tsp vanilla extract
For the glaze
  • 4 tbsp unsalted butter
  • 2 cup powdered sugar
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • 0.125 tsp kosher salt

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 small, light-colored saucepan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Thoroughly coat the inside of a 10- to 12-cup Bundt pan with baking spray with flour.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth.
  5. Whisk in the pumpkin, oil, and vanilla.
  6. Fold the flour mixture into the pumpkin mixture just until no dry flour remains.
  7. Scrape the batter into the prepared pan.
  8. Bake for 50 to 60 minutes, until a wooden pick inserted into the thickest part comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan on a rack for 15 minutes.
  10. Invert the cake onto the rack and cool completely.
Make the brown butter glaze
  1. Melt the butter in a small, light-colored saucepan over medium heat for 4 to 6 minutes, swirling the pan often, until the milk solids turn golden brown and smell nutty.
  2. Pour the brown butter into a medium bowl and let it cool for 5 minutes.
  3. Whisk in the powdered sugar, milk, vanilla, and salt until smooth.
  4. Drizzle the glaze over the completely cooled cake.
  5. Let the glaze set for 15 minutes before slicing.

Notes

For clean release, coat every crevice of the Bundt pan thoroughly. Store covered in the refrigerator for up to 5 days; freeze the unglazed cake for up to 3 months. For a dairy-free glaze, use plant-based butter and unsweetened non-dairy milk.