Pumpkin Bundt Cake with Brown Butter Cream Cheese Frosting

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This Pumpkin Bundt Cake is incredibly moist, filled with warm fall spices, and topped with a rich and nutty brown butter cream cheese frosting.

Prep Time25

Cook Time1

Cooling Time1

Total Time2 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 470kcal

Preheat the oven to 350 degrees F.
Spray bundt pan with non-stick cooking spray or grease with oil and then dust well with flour.
In a large bowl, whisk together the eggs, oil, applesauce, sugar and vanilla until well combined.
Add pumpkin and whisk well to combine.
Add the baking soda, pumpkin pie spice, and salt, and mix to combine.
Add the flour and mix with a rubber spatula until just combined. Do not over-mix.
Pour into the prepared bundt pan.
Bake for 55-65 minutes, checking after 55 minutes with a toothpick to ensure doneness and adding more time as needed.
Cool the cake in the bundt pan for 10-15 minutes.
Carefully invert onto a wire rack until completely cooled.

Add the butter to a saucepan over medium heat and melt.
Continue letting the butter cook until it has browned, about 5 minutes. You will see the butter foaming and brown specks start to form on the bottom of the pan (this is easiest with a light-colored saucepan). Remove from heat immediately so it doesn't burn.
Let the brown butter cool for about 20 minutes.
In a medium bowl, beat the cooled brown butter and softened cream cheese until creamy and not lumpy.
Add the vanilla and salt, beating well to combine.
Add the powdered sugar, 1 cup at a time, and beat until creamy.
Add the milk, 1 tablespoon at a time, until desired consistency is reached.
Drizzle/frost the cake with the frosting.
Serve and enjoy!