Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese

By TrayH

If there were ever a perfect dessert for the coming Fall season, this Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Drizzle would be it. A moist and spicy pumpkin butterscotch cake is topped with a browned butter cream cheese drizzle that has lots of wonderful flavors.

Ingredients

• CAKE:
• 1 (18.25-ounce) package Duncan Hines yellow cake mix*
• 1 (3.4-ounce) package instant butterscotch pudding mix
• 4 eggs
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 cup canned pumpkin
• 1 tablespoon pumpkin pie spice
• GLAZE:
• 6 tablespoons butter
• 4 ounces cream cheese, softened
• 2 cups confectioners sugar
• 1/2 teaspoon vanilla
• 2 to 4 tablespoons milk

Preparation

Step 1

In a large mixing bowl, combine all of the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-inch bundt pan.

Bake at 350°F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely.

GLAZE:
In a small saucepan, melt butter over medium heat. Continue to cook, stirring constantly, until the butter releases a nutty aroma and just starts to turn golden, about 4 to 6 minutes. Remove and let cool.

In a small bowl, use an electric mixer to combine browned butter, confectioner’s sugar, cream cheese and vanilla. Add milk until a pourable consistency is reached.

Drizzle desired amount of glaze over cooled cake.