5.0 from 12 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 16 servings
Calories: 282 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Cholesterol
54mg
(18%)
Sodium
279mg
(12%)
Potassium
125mg
(4%)
Sugar
28g
(56%)
Vitamin A
2420IU
(48%)
Vitamin C
2.4mg
(3%)
Calcium
85mg
(9%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 54mg | 18% |
| Sodium | 279mg | 12% |
| Potassium | 125mg | 3% |
| Sugar | 28g | 56% |
| Vitamin A | 2420IU | 48% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.