Pumpkin Bundt Cake

This super easy-to-make pumpkin bundt cake recipe just may be the best pumpkin cake you’ve ever had! Lots of great warm spices, super moist, and with a texture that just may bring tears to your eyes. I mean, what could be better?!!

I adore fall desserts, Well, maybe, I’m really more specifically talking about pumpkin desserts!!! As soon as we celebrate the 4th of July I’m thinking about pumpkin recipes. Who doesn’t love pumpkin pie? My son loves it so much. he used to ask for it on his birthday instead of a birthday cake!

My pumpkin bars with cream cheese frosting made me “almost famous” in my neighborhood with the kids. LOL! Are you as crazy for all things pumpkin as I am? Is anyone else with me???

Pumpkin Bundt Cake With Cinnamon Glaze

This easy pumpkin bundt cake starts with a cake mix so it’s incredibly easy, and reliable, and you know those recipes are always amazingly delicious. I mean what the heck do they put in those mixes that make them so moist and delicious?!!

The cake itself only requires 4 ingredients. Listen, I make a lot of recipes with a laundry list of ingredients as long as your arm that I love so much. But, whenever I have a recipe this delicious that’s easy and requires 4 ingredients, I’m ecstatic! I promise you will be as well if you make this cake!

The flavor of the cake is really fabulous. And then….let’s talk about the glaze. Oh-man-oh-man the glaze is a delicious finishing touch that you will absolutely be in love with. Read some of the reader comments to see that this opinion isn’t just mine!!!

After you make this beauty, check out more of my bundt cake recipes!

Let’s bake this!

Ingredients For Pumpkin Bundt Cake Recipe

• Spice Cake Mix- The cake mix is used as an ingredient in this recipe. You won’t need to add any of the other ingredients listed on the back of the box.
• Canned Pumpkin –Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
• Eggs – I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
• Granulated Sugar – The addition of this sugar creates the perfect amount of sweetness in this cake!
• Confectioners’ Sugar – To easily create a smooth glaze, sift your confectioners’ sugar first.
• Ground Cinnamon- Ground spices are at their peak of flavor the first 6 months after opening.
• Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.
• Whole Milk – If you only have low-fat milk or almond milk you can, of course, substitute them for the whole milk. I like that the fat content in the whole milk gives the glave a lovely texture and richness.

How To Store and Make Ahead

• How Long Can You Keep This In The Fridge? This pumpkin pound cake will keep in the fridge for up to a week.
• Can You Freeze This? Yes! Slice it or store it whole, and you can freeze it for up to six months. To thaw your cake, let it sit in the fridge overnight, then slice and serve!
• Make-Ahead. This moist pumpkin cake recipe is SO easy to whip together that I don’t have a ton of make-ahead tips. You can always make the full cake then withhold the glaze while you store the cake for a few days until you’re ready to serve.
• Food Safety: Here’s the food guide for pound cakes.

Serving Recommendations

This is delicious and served with coffee, tea, or a large, icy cold glass of milk! It’s perfect to serve after just about any meal be it a weeknight family dinner or when you’re having company for dinner and want to impress!

Equipment:

• Bundt Pan: I use a 10-cup bundt pan for this recipe. I used this Nordic ware pan.

How To Make Pumpkin Bundt Cake

1. Combine: Mix all cake ingredients together with an electric mixer. Pour into prepared pan.
2. Bake: Bake in preheated oven.
3. Make The Glaze: Combine all glaze ingredients, and mix until smooth.
4. Drizzle The Glaze: When the cake is cooled, drizzle with glaze.

See full instructions below.

More Pumpkin Dessert Recipes

• Pumpkin Crunch Cake
• Pumpkin Lasagna
• Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Cookies
• Pumpkin Pie Bars

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Pumpkin Bundt Cake with Cinnamon Glaze

A boxed spice cake mix comes to the rescue with this easy-to-make, divinely decadent Pumpkin Bundt Cake recipe! Drizzled with cinnamon glaze!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

Cake Ingredients

• ▢ 1 box spice cake mix
• ▢ 1 (15-ounce) canned pumpkin
• ▢ 2 large eggs lightly beaten
• ▢ 1/4 cup sugar

Glaze Ingredients

• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla
• ▢ 1-2 tablespoons whole milk

US Customary - Metric

Instructions

• Prep. Preheat oven to 350°F. Generously grease a 10 cup bundt cake pan.
• Combine. In a large mixing bowl, mix all cake ingredients together with an electric mixer until well blended, about 2 minutes. Pour into prepared pan and spread evenly.
• Bake in preheated oven for about 40 minutes or until a knife inserted in the center of the cake comes out clean.
• Glaze. Meanwhile, make the glaze by combining all glaze ingredients in a small bowl and mixing until smooth. Start with 1 tablespoon of milk and continue to add one teaspoon at a time to achieve a thick drizzle consistency. When cake is cooled, drizzle with glaze and serve. Store any leftovers in the fridge.

Fans Also Made:

• 
  Best Pound Cake
• 
  Lemon Pound Cake
• 
  Pumpkin Parfait
• 
  Pumpkin Pie Fudge

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Notes

1. Bundt Pan: I use a 10 cup bundt pan for this recipe. I used this Nordic ware pan.
2. Spice Cake Mix- The cake mix is used as an ingredient in this recipe. You won't need to add any of the other ingredients listed on the back of the box.
3. Canned Pumpkin -Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
4. Eggs - I use large eggs. It's best to bring your eggs to room temperature so they incorporate properly into the batter.  A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
5. Granulated Sugar - The addition of this sugar creates the perfect amount of sweetness in this cake!
6. Confectioners' Sugar - To easily create a smooth glaze, sift your confectioners' sugar first.
7. Ground Cinnamon- Ground spices are at their peak of flavor the first 6 months after opening.
8. Vanilla Extract - Use pure vanilla extract, not artificial, for best flavor.
9. Whole Milk - If you only have low-fat milk or almond milk you can, of course, substitute them for the whole milk. I like that the fat content in the whole milk gives the glave a lovely texture and richness.

Nutrition

Serving: 1/12 of the recipe | Calories: 269kcal | Carbohydrates: 50g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 297mg | Potassium: 233mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5555IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg

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