Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Drizzle

By ASHey

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

• ~For the 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
• ~For the Glaze:
• 6 tablespoons butter
• 4 ounces cream cheese, softened
• 2 cups confectioners sugar
• 1/2 teaspoon vanilla
• 2-4 tablespoons milk

Details

Adapted from momspark.net

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-in. fluted tube pan.

* Bake at 350 degrees 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.

~For the 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 cake.