Pumpkin Cake with Browned Butter Glaze

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 282kcal

Author Karly Campbell

Ingredients

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

Instructions

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.

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