Where are my pumpkin spice lovers at? Every year I make it my mission to find or create at least one or two new pumpkin-inspired recipes, and I am really excited to share this Pumpkin Spice Bundt Cake with Brown Butter Icing. This dreamy cake is as delicious as it is beautiful and makes the perfect make-ahead dessert for any of your fall festivities. I am already looking for an excuse to make this again. For another amazing pumpkin recipe, make the Best Pumpkin Pie this year.
The paring of the brown butter icing with the perfectly spiced pumpkin cake is a mouthwatering combo. The icing has an almost caramel-like flavor that is a delicious complement to the moist and dense cake.
The only downfall of the delicious icing is that it sets up quickly, so you need to work fast when adding it to your cooled cake. As soon as you whisk in the powdered sugar, be prepared to quickly drizzle it over the cake. Let the frosting completely set up before serving. Just typing this recipe up is making me drool. I can’t wait for you to try it! You are going to love this new Fall dessert to add to your list of favorites!
My Favorite Fall Desserts
- The Best Pumpkin Squares with Cream Cheese Frosting
- Jewish Apple Cake
- The Best Pumpkin Chocolate Chip Cookies
- Brown Butter Apple Dessert
- The Best Zucchini Bread Recipe
- Pumpkin Pecan Crunch
- Amish Banana Bread
- Pumpkin Coffee Cake
step-by-step pictures for how to make Pumpkin Spice Bundt Cake with Brown Sugar Icing
Frequently Asked Questions about making Pumpkin Spice Bundt Cake with Brown Butter Icing
What size bundt pan do I need for this recipe?
You will need a 12-cup capacity bundt pan for this recipe. A good rule to always follow when using a bundt pan–no matter what size it is–is to never fill it more than 2/3 full. That way you will never have to worry about it overflowing.
Can I use homemade Pumpkin Puree?
Yes. If you are using homemade pumpkin puree, you will need two cups.
How many people Does a Bundt Cake Serve?
That depends on how thick you slice it, but you can get 16-20 slices of cake out of a large bundt cake.
Can I use pumpkin Pie Spice in place of the cinnamon, ginger, cloves, and nutmeg?
I don’t recommend it because it will change the flavor slightly, but if it is all you have, you can sub 1 tbsp plus 1 tsp in place of the cinnamon, ginger, cloves, and nutmeg.
Can I put the cake in the fridge to cool?
Yes. I often put my bundt cakes in the freezer to cool because it helps lock in the moisture, but the fridge is a great option for speeding cooling time as well.
What is the best way to prep a Bundt Pan so that the cake won’t stick?
A generous spray of baking spray (baking spray has a little flour in it) or cooking spray. If you do not have either of those, you can use a paper towel dipped in shortening to spread a thin layer of shortening all over the pan, making sure to get in all the creases. Once you have done that, shake a few tbsp of flour carefully all over the pan to cover the shortening. That is the method my mom always used growing up, but now I just keep a can of baking spray on hand because it is so much easier.
baker’s tools:
More Bundt Cakes You've Gotta Try
- 2¾ cup all-purpose flour
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp cloves
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup canola oil
- 1 cup granulated sugar
- ¾ cup brown sugar
- 3 eggs
- 1½ tsp vanilla
- 1 (15 ounce) can pumpkin
- ICING:
- ¼ cup butter
- 2 tbsp milk
- 1½ cups powdered sugar
- Preheat the oven to 350 degrees. Spray a 12-cup bundt pan generously with baking spray and set aside. If you do not have baking spray, you can grease and flour your pan.
- In a medium-sized mixing bowl, combine the flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Stir well and set aside.
- In another medium-sized mixing bowl, cream together with a spoon or with a stand mixer the canola oil, granulated sugar, and brown sugar.
- Next, add the eggs, pumpkin, and vanilla. Mix again until completely integrated.
- Stir in the flour until well mixed and there are no clumps.
- Pour batter into the prepared 12-cup bundt pan and bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool completely before inverting it onto a cake stand or large plate.
- HOW TO MAKE THE ICING:
- In a small saucepan, heat the butter over medium-high heat until it is boiling. As you watch it carefully, you will notice the bits on the bottom turn a light brown. Stir and remove from heat.
- Quickly add 2 tbsp milk, and then immediately add 1½ cups powdered sugar and whisk until smooth. This icing sets up fast, so quickly drizzle it over the bundt cake.
- Let cool, slice, and enjoy!
Delicious Soups for Fall
I made this cake just before Fiona hit. So good. Evveryone loved it! I did change the recipe. Rather than 1 cup of oil, I used 1/2 cup oil and 1/2 cup of orange juice.
So glad you gave it a try! What an interesting substitute for the oil, could you taste the orange at all?
I’ve made this recipe several times and people always love it. It’s replacing pumpkin pie at our Thanksgiving dinner this year
I am so glad it’s been a hit! This makes me so happy!