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Best Brown Butter Pumpkin Bundt Cake with Maple Glaze

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This brown butter pumpkin bundt cake with maple glaze is a showstopper fall dessert. The nutty depth of brown butter, warm spices, and glossy maple glaze create a tender, moist cake that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom (optional)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 to 4 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons melted butter or baking spray with flour (for greasing pan)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then increase heat to medium-high. Swirl occasionally until butter foams, bubbles, and turns deep amber with nutty aroma (5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Cool for 15 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup Bundt pan thoroughly with melted butter and dust with flour, or use baking spray with flour.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom. Set aside.
  4. Cream butter and sugars: In a stand mixer bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy. Scrape down sides.
  5. Add eggs, pumpkin, and vanilla: Add eggs one at a time, beating well after each. Scrape bowl between additions. Add pumpkin puree and 1 teaspoon vanilla. Beat on low until just combined (batter may look curdled).
  6. Combine wet and dry: With mixer on low, gradually add dry ingredients in three additions, mixing until just combined after each. Scrape bowl and fold batter a few times with a rubber spatula. Do not overmix.
  7. Fill pan and bake: Pour batter into prepared Bundt pan. Spread evenly and tap pan on counter to release air bubbles. Bake at 350°F (175°C) for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool cake: Place pan on a cooling rack for 15 minutes. Invert onto a wire rack or serving plate, lift off pan, and let cool completely (1-2 hours).
  9. Make maple glaze: In a medium bowl, whisk together sifted powdered sugar, 3 tablespoons maple syrup, 1 tablespoon milk or cream, ¼ teaspoon vanilla, and a pinch of salt until smooth. Adjust consistency with more syrup or milk if needed.
  10. Glaze and serve: Once cake is completely cool, place on serving platter. Pour glaze over top, letting it cascade down sides. Let set for 15 minutes before slicing.

Notes

Watch brown butter closely as it can burn quickly. Use room temperature ingredients to prevent brown butter from seizing. Grease Bundt pan thoroughly to prevent sticking. Let cake cool exactly 15 minutes in pan before inverting. Glaze just before serving for best appearance. Cake can be made a day ahead and glazed before serving.

Nutrition

Keywords: pumpkin bundt cake, brown butter, maple glaze, fall dessert, pumpkin cake, bundt cake, Thanksgiving dessert

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