I love pumpkin desserts, and even though it’s springtime, who says I can’t enjoy a delicious PUMPKIN BUNDT CAKE?! Here is my favorite pumpkin recipe. Make browned butter drizzle to put this dessert over the top! Enjoy!
Pumpkin Bundt Cake Recipe
- 1 can pumpkin puree (15 oz)
- 1 package of yellow OR white cake mix
- 1/2 cup sugar
- 1/2 cup vegetable oil (OR 1 cup melted butter)
- 1/4 cup milk OR water
- 1 1/2 teaspoon ground cinnamon
- 4 large eggs
- 5 Tablespoons butter
- 1 cup sifted powdered sugar
- 1-2 Tablespoons milk
- 1/4 teaspoon vanilla
Pre-heat oven to 350 degrees. Prepare a bundt pan with baking non-stick spray. Mix cake ingredients together on medium speed until blended (1-2 minutes). Pour into prepared bundt pan and bake approximately 40-45 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes then turn it out onto a cooling rack. Let the cake completely cool. For the frosting, melt the butter in a medium sauce pan on low/medium heat. Continue cooking the butter for 6-8 minutes until brown specks appear in the bottom of the sauce pan. Remove the pan from the heat and add the sifted powdered sugar and whisk until blended. Slowly add the milk until you reach your desired consistency. Stir in vanilla. After the cake is completely cooled, place the cake on a serving dish and pour/drizzle the frosting on the cake Enjoy!