Pumpkin Butterscotch Bundt Cake with Brown Butter Cream Cheese Icing

By JanetLynn198

Ingredients

• Glaze:
• 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
• 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

1. In a large mixing bowl, combine 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.

2. 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.

3. 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.