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Best Brown Butter Pumpkin Bundt Cake Recipe for a Crowd

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This incredibly moist and flavorful pumpkin Bundt cake features nutty brown butter and warm spices. It’s a budget-friendly, stress-free dessert that feeds a crowd and tastes like a million bucks.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 cup (240ml) vegetable or canola oil
  • 4 large eggs, at room temperature
  • 1 (15-ounce / 425g) can pumpkin puree
  • 1 tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 cups (240g) powdered sugar, sifted
  • 3–4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the Butter: Cut 1 cup unsalted butter into pieces and place in a light-colored skillet over medium heat. Stir frequently. After 5-7 minutes, when golden-brown specks form and the butter smells nutty, remove from heat immediately. Pour into a large heat-safe bowl and let cool for 10-15 minutes.
  2. Preheat & Prep Pan: Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan.
  3. Mix Wet Ingredients: To the cooled brown butter, add granulated sugar and brown sugar. Whisk for 1 minute. Whisk in oil, then eggs one at a time. Add pumpkin puree and vanilla extract; whisk until combined.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Combine Wet & Dry: Gradually add dry ingredients to wet, mixing on low or folding gently until just combined. Do not overmix.
  6. Bake: Pour batter into prepared pan. Tap pan on counter to release air bubbles. Bake for 55-65 minutes, until a skewer inserted comes out clean or with a few moist crumbs.
  7. Cool & Release: Let cake cool in pan on a rack for exactly 15 minutes. Invert onto rack or plate and let cool completely.
  8. Make Glaze: Whisk together sifted powdered sugar, 1 teaspoon vanilla, and 3 tablespoons milk or cream until smooth. Add more milk for thinner glaze.
  9. Glaze & Serve: Once cake is completely cool, pour glaze over top, letting it drip down sides. Let set for 10 minutes before slicing.

Notes

Do not over-brown the butter; remove from heat as soon as golden specks appear. Use room temperature eggs for best texture. For a non-stick guarantee, use a ‘cake release paste’ (equal parts flour, oil, and softened butter). Let cake cool in pan exactly 15 minutes before inverting. Store at room temperature for up to 4 days; freeze unglazed for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, brown butter, pumpkin cake, bundt cake, fall dessert, crowd-pleasing, bake sale

Find it online: https://elaraeats.com/best-brown-butter-pumpkin-bundt-cake-recipe-for-a-crowd/