I married this guy. He’s cute and all, but he doesn’t like cake. Specifically, he doesn’t like cake because of the frosting.
Personally, I believe that cake only exists to serve a purpose for frosting, but whatever. He thinks that the frosting ruins a cake and he won’t eat it.
He even makes judge-y faces at me when I scrape his frosting off a piece of cake for him and proceed to eat the frosting with a spoon. He thinks that’s “weird.” Or “gross.” Or “a problem that needs medical help.” Doesn’t he understand that I’m only doing that to help him out?
He just doesn’t get me.
But, then! I made this cake. And I topped it with this glaze. He looked at me with his sad eyes, all “oh, you had to ruin it with the frosting, didn’t you?”
So, I did what any loving wife would do and I begged him to just try a tiny bite of the frosting. Off a spoon. The way God intended. Making him try foods that he’s already declared he hates is a hobby of mine.
This time, though, he liked it. In fact, he ate a SECOND spoonful of frosting. Then he ate a piece of cake and the heavens rejoiced.
What I’m saying is, this browned butter glaze/frosting saves marriages. We nearly had to divorce over our difference of opinion, but now I can continue having someone around to take out the trash. Thank goodness.
Pumpkin Cake with Browned Butter Glaze
This is basically Fall on a cake stand. The pumpkin flavor shines through in the cake and it's deliciously moist. Using a cake mix makes things simple, too. The glaze is simply out of this world. Browned butter truly is magical.
For the cake:
1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
1/2 cup vegetable oil
1 can (15 ounces) pumpkin
1/4 cup water
1 teaspoon ground cinnamon
For the glaze:
4 tablespoons butter
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoon vanilla
To make the cake:
Preheat oven to 350 degrees and butter a bundt pan. (If you don't have a bundt pan, cake pans or a 9x13 dish will work, but reduce the baking time if needed.)
Beat together all ingredients in the bowl of a stand mixer for 2 minutes or until well combined, light, and somewhat fluffy.
Add batter to bundt pan and bake for 40-50 minutes or until a tester comes out clean.
Cool for 15 minutes in the bundt pan before turning onto a cake platter to finish cooling.
For the glaze:
Melt the butter in a small saucepan over low heat until browned, about 8 minutes.
Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth.
Drizzle over the top of the cooled cake.