My pumpkin bundt cake recipe is here to remind you that autumn is just around the corner!
Autumn is the best season to shift gears in your fruit cake recipes. Hummingbird cake, anyone? Pineapple upside down cake? My easy lemon cake recipe? Bring it all on, but don’t forget to highlight the best of the season: squash! Pumpkin and butternut and acorn, oh my!
This pumpkin bundt cake is loaded with cinnamon and rich, creamy texture to get your fall off to a great start.
I don’t know about you, but I am so ready for pumpkin-flavored everything!
Pumpkin + cake = a guaranteed good time! Plus this recipe uses a boxed cake mix so it whips up in a snap!
- Easy to make
- No muss, no fuss!
- Everyone will love it
- KAPOW of pumpkin flavor!
How To Make Pumpkin Bundt Cake Recipe
Start by preheating your onion and generously greasing your favorite bundt pan. No sticking cake here! Load up on that butter or oil.
Next, mix all your cake ingredients together with an electric mixer — this batter gets VERY thick, so you’ll want that added help!
Pour the combined batter into your pan and bake until a knife inserted comes out clean.
Meanwhile, whip up your glaze ingredients and when the cake is cooled, drizzle that yumminess right on top.
Done, and you didn’t even break a sweat!
Ready to make the easiest pumpkin cake you ever made in your life? Consider me your pumpkin cake coach!
Pumpkin Spice Bundt Cake Ingredient Notes
The ingredients in this cake are crazy simple — but crazy delicious!
- Spice Cake: You can make your own spice cake for this recipe, but why waste time when you have delicious store-bought options like good ol Betty Crocker? That’s what makes this a pumpkin SPICE bundt cake!
- Pumpkin: Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other additives that will throw off the ratio of seasonings in your cake.
- Chocolate: Want to highlight your pumpkin even more? Take a lesson from pumpkin chocolate chip cookies and toss in some dark chocolate chunks for an extra treat!
- Glaze: Don’t want the glaze? You can always skip it and instead whip up a crunchy topping for your bundt cake instead! My pumpkin crunch cake has a great recipe.
- Extra Pumpkin: If you have extra pumpkin after this cake, save it to make my pumpkin lasagna! This rich, creamy no-bake dessert will become the next staple for the season.
Tools to Make
You’ll need standard tools to make this cake — with one exception!
- Mixing bowls
- Electric mixer – The batter is really thick and would be a nightmare to mix well by hand.
- Bundt pan
That bundt pan! What makes a bundt cake BUNDT, you ask? Eastern European in origin, the bundt as we know it today was developed in the 1950s. It’s a fun, unique way to ensure even baking on your cake, and you get a lovely design out of most bundt pans! Look around at your store for some truly unique options.
How Long Can You Keep This In The Fridge?
Treat this pumpkin bundt cake like you would any fruit cake — except for that glaze!
Once you put the glaze on, you should only store this cake in the fridge, thanks to the dairy content. Until then, you can let it sit at room temp, but I’d pop it in the fridge whenever you’re able.
In the fridge, you’ll get up to six months out of this cake, sans glaze!
Can You Freeze This?
Yes! Again, withhold the glaze, and you can freeze this cake for up to a full year. Since the glaze has dairy, it will do funky things to the texture of the cake and its own texture at the freezer’s low temps. Whip up your glaze whenever you’re ready to indulge!
To thaw your cake, let it sit in the fridge overnight, then slice and serve!
Moist Pumpkin Cake Recipe Make Ahead Tips
This moist pumpkin cake recipe is SO easy to whip together that I don’t have a ton of make-ahead tips other than what’s already built-in. 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.
It’s only fitting to go pumpkin CRAZY this autumn! Why stop at a pumpkin bundt cake?
Start the day with pumpkin scones — these go great with steaming hot coffee!
Have a decadent lunch dessert of pumpkin pie fudge. It tastes just like its namesake treat!
Finish off the pumpkin day with your cake and that’s a heavenly autumn experience!
What other fun autumnal cakes can we make out of this super easy recipe? Read on!
- The spice cake lends itself well to a hummingbird bundt cake, so swap that pumpkin for pineapple!
- Go rich, dark chocolate with a red tint with red velvet bundt cake.
- Don’t forget the citrus! Swap the pumpkin for orange to get Harvey Wallbanger cake.
- Another fall favorite: apples! This recipe makes a great apple coffee cake with just a few ingredient shifts
- Want to keep that rich, luxurious texture of the pumpkin? Go for banana pudding cake!
Pumpkin Bundt Cake with Cinnamon Glaze
- 1 box spice cake mix
- 1 (15-ounce) canned pumpkin
- 2 large eggs lightly beaten
- 1/4 cup sugar
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1-2 tablespoons whole milk
- Prep. Preheat oven to 350 degrees. 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:
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- Bundt Pan: I use a 10 cup bundt pan for this recipe. I used this Nordic ware pan.
- 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 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.
Want even more fancy fruit cake recipes to satisfy your autumnal sweet tooth? Here you go!
- Peach Dump Cake Recipe – This seasonal stone fruit is outstanding in desserts!
- Cherry Pineapple Dump Cake – Dump, bake, enjoy
- Lemon Pound Cake – Try resisting this cake, I dare you!
- Pig Pickin Cake – Fun to say, even more fun to make — get the kids involved!
- Apple Dump Cake Recipe – Go apple pickin’ to get in the mood then whip up this cake with your finds!
Whether autumn is in the swing of things or it’s still summer, pumpkin is a flavor I never get tired of! Rich, creamy, and absolutely amazing with a variety of spices, who can resist it when it’s baked into a treat like a pumpkin bundt cake?
What’s your favorite way to eat pumpkin? Let me know in the comments!
Source: Adapted From Allrecipe