1-First Steps: Preheat your oven to 350 degrees and prep a bundt pan by greasing it with shortening and flour or a non-stick spray. In a mixing bowl, cream the 1 1/4 cup unsalted butter, 2 1/4 cups granulated sugar, and 1 teaspoon salt on high speed for about 5 minutes until it’s light and fluffy. Add the 5 large eggs one at a time, mixing well after each to keep the batter smooth and even. For a gluten-free version, have your flour swap ready at this point.

2-First Steps: Once that’s done, drop the mixer speed to low and add in 3 cups cake flour, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin spice blend, and 1 1/2 teaspoons baking powder. Then, mix in 3/4 cup sour cream, 1 cup canned pumpkin, and 2 tablespoons pure vanilla extract just until combined. Pour that batter into your pan and spread it out evenly it’s that simple! Bake for 50-60 minutes until a toothpick comes out moist but mostly clean, then let it cool for 10 minutes before flipping it out.

3-Baking and Finishing Touches: While the cake bakes, you can whip up the browned butter glaze. Heat 5 tablespoons unsalted butter over medium-low until it’s dark golden and smells nutty, then whisk it with 1 cup confectioner’s sugar and 2 tablespoons milk. Drizzle it over the cooled cake for that creamy finish. If you’re short on time, remember prep takes about 10 minutes and total time is around 1 hour and 10 minutes.