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
- 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
- 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 8 minutes.
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: 282kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 279mg | Potassium: 125mg | Sugar: 28g | Vitamin A: 2420IU | Vitamin C: 2.4mg | Calcium: 85mg | Iron: 1.1mg