This velvety, moist pumpkin bundt cake uses brown butter in the cake and glaze for tons of spicy fall flavor. It makes a fantastic dessert because it stays moist and even gets more delicious if it is stored for a day or two.
Cake
2 Preheat oven to 350F.
3 Grease the bundt pan.
4 Mix the dry ingredients together and set aside.
5 Beat cooled butter and sugars until well mixed.
6 Add in eggs one at a time, beating well after each.
7 Beat in vanilla.
8 Fold in pumpkin.
9 Add flour and buttermilk alternately and mix until smooth.
10 Spoon into baking pan.
11 Bake at 350F until done, about 50-65 minutes.
12 Allow to rest for 5 minutes and then remove from pan to cool.
Glaze
15 Mix all ingredients except cream until smooth.
16 Add cream to get the consistency you want.
17 Spoon over warm cake.
