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Pumpkin Bundt Cake Glazed with Brown Butter Maple Icing

Pumpkin Bundt cake with brown butter maple icing is baked in a 12-cup Bundt pan and finished with a smooth, pourable glaze. The cake is warmly spiced, tender, and topped with nutty browned butter and pure maple syrup.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
cooling and setting time 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 baking spray with flour, for the pan
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 tsp salt
  • 4 eggs large
  • 2 cup granulated sugar
  • 1 cup neutral oil such as canola
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 2 tsp vanilla extract
For the icing
  • 4 tbsp unsalted butter
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 0.25 tsp salt
  • 1 tbsp milk 1 to 2 tablespoons

Equipment

  • 1 12-cup Bundt pan

Method
 

Prepare and bake the cake
  1. Heat the oven to 350°F.
  2. Generously coat a 12-cup Bundt pan with baking spray with flour.
  3. Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
  4. Whisk the eggs and granulated sugar in a large bowl until smooth.
  5. Whisk in the oil, pumpkin puree, and vanilla.
  6. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  7. Scrape the batter into the prepared pan.
  8. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes.
  10. Invert it onto a wire rack and cool completely.
Make the icing
  1. Melt the butter in a small saucepan over medium heat, swirling often, for 3 to 5 minutes, until golden brown with brown flecks and a nutty aroma.
  2. Pour the browned butter into a medium bowl.
  3. Whisk in the powdered sugar, maple syrup, salt, and 1 tablespoon milk until smooth.
  4. Add the remaining milk a little at a time until the icing is thick but pourable.
Glaze the cake
  1. Drizzle the icing over the completely cooled cake.
  2. Let it set for 15 minutes before serving.

Notes

For the best glaze, cool the cake completely before drizzling. Store covered in the refrigerator for up to 4 days; freeze the cake without icing for up to 3 months. A 1:1 gluten-free baking flour blend is a suitable swap for the all-purpose flour.