Brown Butter Pumpkin Bunt Cake

Ingredients

• 11 Tbsp unsalted butter
• 1 box yellow cake mix
• 15 oz can pumpkin puree
• 4 eggs
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 3-5 Tbsp heavy whipping cream (or milk) (I used ~12 Tbsp)

Directions

1. Preheat oven to 350F. Spray 12-cup bunt pan with nonstick cooking spray (with flour is best)
2. Place butter in small sauce pan over medium-low heat. Melt, then stir often, cooking until the butter browns (~5-7 minutes). Stir often. The butter will foam, then reduce. Once it starts to turn brown it can burn quickly. Remove from heat
3. Remove 1/3 cup of browned butter and add to the cake mix, pumpkin puree, eggs, granulated sugar, cinnamon, nutmeg, ginger, and allspice in a large bowl. Mix with mixer until smooth.
4. Pour batter into prepared pan. Bake for 35-38 minutes until a toothpick comes out clean. Cool completely before glazing.

Glaze

1. Place reserved brown butter in a bowl (if it solidified, heat in microwave until liquid again). Whisk in powdered sugar, vanilla and salt. Add heavy whipping cream 1 Tbsp at a time until desired consistency.
2. Drizzle over cake (may need to pipe depending on consistency)

Source: Crazy for Crust