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This is The Best Pumpkin Bundt Cake ever! Each bite is filled with a moist, fluffy cake that has an insanely mouthwatering homemade browned butter glaze drizzled on top. Take this tender crumb bundt cake to your next potluck or family gathering for an irresistible crowd-pleasing dessert.
Want something Chocolate-y? Try these Best Easy Brownies From Scratch!
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What do you need to make Pumpkin Bundt Cake?
For the cake:
Butter – It will need to be melted for the best results.
Sugar – Combining white sugar and brown sugar gives it the right amount of sweetness.
Vanilla – Just a dash of vanilla makes all the difference in the results of this cake.
Eggs – Adding eggs to baked goods is essential because it will help the ingredients bind together properly.
Pumpkin – You can use canned or homemade pumpkin puree.
Baking Powder – It’s vital to use baking powder because it allows the bundt cake to rise.
Spices – You will need a combination of cinnamon, ginger, ground cloves, and nutmeg to make this fall cake recipe.
Salt – Adding a little salt actually brings out the sweetness in the other ingredients.
Milk – I recommend regular milk, but you would swap it for any non-dairy milk you enjoy.
Sour Cream – The secret ingredient to a super moist cake is the sour cream.
Walnuts – Chop them up and add them to the batter as well as save some as a garnish.
Flour – The base of the cake is all-purpose flour.
Brown Butter Glaze:
Butter – You can’t have browned butter without the butter. 😉
Lemon – You’ll need the lemon zest as well as the lemon juice.
Powdered Sugar – This is what makes the homemade glaze recipe so sweet and irresistible.
Milk – The milk is to thin the glaze out slightly. You can swap it for non-dairy milk, heavy cream, or water, depending on what you prefer.
How To Make Pumpkin Bundt Cake
- Heat the oven to 350 degrees.
- Combine the butter, both sugars, vanilla, eggs, and pumpkin in a medium-sized bowl.
- Add in the cinnamon, ginger, cloves, nutmeg, salt, milk, yogurt, and chopped walnuts to the batter.
- Slowly mix in the flour and mix well.
- Prepare the bundt pan by adding butter and flour to it. Be sure to grease it well to prevent sticking.
- Pour the batter into the pan and bake in the oven for 50-60 minutes or until you can insert a toothpick in it and it comes out clean.
- Let the pumpkin bundt cake cool for 10 minutes, then invert it onto a wire rack to finish cooling.
- After the cake has cooled all the way, then drizzle on the glaze.
- Sprinkle with chopped walnuts, serve, and enjoy!
Brown Butter Glaze Directions
- Use a small metal pan and add in the butter.
- Melt the butter and swirl the pan, so the foam disappears, and the butter turns a nutty brown color. It takes around 8 minutes for this to happen.
- Take the pan off the heat and pour it into a bowl. This is important, so the butter doesn’t burn.
- Use a fine-mesh strainer to strain the butter and discard any browned bits.
- Drizzle in the lemon juice, add the lemon zest, powdered sugar, and milk to the butter.
- Stir it well until incorporated, and then pour it over the top of the bundt cake.
Can I Use Pumpkin Pie Filling?
No, be sure to either use fresh pureed pumpkin or canned pureed pumpkin. Pumpkin pie filling already has spices and seasonings added to it. The results are not going to be good if you use it.
How Do I Store Leftovers?
Keep the pumpkin cake in an airtight container at room temperature for up to 3 days. If you can’t get it all eaten by then, I recommend freezing it. Again, you will need to put it in a container that’s sealed, and it will last for up to 2 months. Defrost in the fridge or on the counter before serving.
What Else Can I Add To The Cake?
I’m super excited to share these ideas with you. They all add a different result that I am sure you will enjoy. Either mix them into the batter or sprinkle them on top for a garnish.
- Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
- Pumpkin Banana Muffins
- Easy Pumpkin Soup
- Pumpkin Spice Latte
Need a new Apron? Here are my Favorite ones to choose from.
- 1 stick butter (melted)
- ¾ cup sugar
- ¼ cup brown sugar (packed)
- 1 tsp vanilla
- 2 eggs (beaten)
- 1 cup pumpkin (pureed)
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves (ground)
- 1 tsp nutmeg
- ½ tsp salt
- ½ cup milk
- ½ cup sour cream
- 1 cup walnuts (chopped)
- 2¼ cups all purpose flour
- ¼ cup walnuts (for topping)
- Browned Butter Glaze:
- ½ stick butter (cut into ½ inch cubes)
- ½ lemon (juiced)
- ½ lemon (zest)
- 1½ cups powdered sugar
- 2 tbsp milk
- Preheat oven to 350
- In a medium sized bowl stir in butter, granulated sugar, brown sugar, vanilla, eggs, and pureed pumpkin.
- Mix in cinnamon, ginger, cloves, nutmeg, salt, milk, yogurt and chopped walnuts.
- Add in flour and mix well.
- Flour and butter your bundt pan well.
- Pour in mixture and bake for 50-60 minutes or until toothpick come out clean.
- Cool in bundt pan for 10 minutes and transfer to wire baking rack.
- Cool completely and pour on glaze.
- Top with chopped walnuts.
Browned Butter Glaze
- In a small metal pan (preferable light colored) add in your butter.
- Melt butter, occasionally swirling pan until the foam subsides and the butter turns into a nut-brown color. This should take about 8 minutes.
- Remove from heat as soon as it turns this color and pour into a bowl or another dish in order to keep the butter from burning.
- Keep a close eye on your butter so that it doesn’t burn. It can happen very quickly.
- Strain your butter through a fine mesh strainer to get rid of some of the browned bits.
- Add in your lemon juice, lemon zest, powdered sugar, and milk.
- Stir until well mixed and immediately pour over your pumpkin bundt cake. You want your bundt cake to be almost all the way cooled before you pour on the glaze or else it will slide off the sides.
- The texture for me reminds me more of a bread, so you can go either way with this one. The sweetness definitely comes from the browned butter sauce, but they are a great compliment to each other.
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