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.
Servings 16 servings
Calories 282 kcal
For the cake: 1 box yellow cake mix 1/2 cup white sugar 1/2 cup vegetable oil 15 ounces pumpkin 1 can 1/4 cup water 1 teaspoon ground cinnamon 4 large eggs For the glaze: 4 tablespoons butter 1 cup powdered sugar 2 tablespoons milk
To make the cake, preheat oven to 350 degrees and butter a bundt pan.
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 5 minutes, stirring constantly.
Pour the butter into a small bowl and whisk in the powdered sugar and milk until smooth.
Drizzle over the top of the cooled cake.
Calories: 282 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 8 g | Cholesterol: 54 mg | Sodium: 279 mg | Potassium: 125 mg | Sugar: 28 g | Vitamin A: 2420 IU | Vitamin C: 2.4 mg | Calcium: 85 mg | Iron: 1.1 mg