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
- Combine: Mix all cake ingredients together with an electric mixer. Pour into prepared pan.
- Bake: Bake in preheated oven.
- Make The Glaze: Combine all glaze ingredients, and mix until smooth.
- 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
Pumpkin Bundt Cake with Cinnamon Glaze
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
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:
Notes
- 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.
Nutrition
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Reader Interactions
Comments
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[…] Recipe: Gonna Want Seconds […]
Ok I don’t wanna sound stupid or anything but are we to bake the cake as instructed on the box or do we leave those ingredients out? And would a cream cheese filling work well with this recipe?
Hey Liz! Great question! No, don’t follow the box instructions. Just use the mix as an ingredient and follow the recipe instructions on the blog post. The cream cheese filling sounds amazing! I haven’t tried it yet so let us know if you do and how you like the results. 🙂
How long can this sit out before having to be refridgerated? I want to make it a day ahead.
I usually stick it in the frige after it cools completely.
I’ve already made this once this week, and am prepping to make it a second time! (We have lots of church meetings at our home) it is absolutely delicious and such a beautiful presentation. Today I am going to try and mess with the spices myself because my husband could only find a yellow cake mix at the grocery store last night. In a case like mine, what would you recommend as the spice ratios & what types? I’m thinking lots of cinnamon, a tiny bit of ginger & nutmeg… Any other recommendations?
Hey Erica, sounds like your on the right track. I’d probably add a pinch of cloves as well. I haven’t played with the exact measurements of the spices so I’m sorry but I can’t help there. I’d love to here how it goes 🙂
Oh this recipe is my lifesaver today, I always bake on Tuesdays for my trivia team, and it’s always from scratch. Today I just wasn’t up to it and wanted something that I could do with what I had on hand. Cake Mix, eggs, pumpkin and sugars on hand, so wah laa … a spike cake with the addition of all my own spices as my cake was just plain white. I think the glaze it what will set it apart, and on top of the glaze I’ll be adding a few chopped up dark chocolate chips for those on my team who require their chocolate fix weekly. Thanks for sharing, I know this will be a cake I’ll make often.
Hey Tania, you are so welcome. I’mso glad you enjoyed it. I agree with you the glaze is really great on this cake!
oh gorgeous! and i love that it's light!
It really sounds delicious and your photo of it is gorgeous. The cake is perfectly seasonal and you've posted it at the perfect time. I hope you have a great day. Blessings…Mary
Hi Kathleen, Shared your recipe on my blog. I tried to hit the Stumble button and it did not work,just to let you know. The cake looks awesome. Will put this on my to do list for sure.
Thanks Regina
Yep, gonna want seconds!
What an awesome looking bundt cake.
Sounds yummy but looks even yummier!
Sounds delicious! I LOVE pumpkin, so I'm going to have to try this. 🙂
I really need a bundt, so pretty
I think this could be one of my favorites too! It looks and sounds too good. Thank you for sharing with me! I hope you are having a great week and I wish you a wonderful weekend!
Yum! I think i'll have to make this treat 🙂
Okay, I'm totally pinning this. I love everything about it, including the looks of it, the ease of it, and the fact that it's healthier than most dessert options. I think this would be great for Thanksgiving!
You had me at delicious, but then you had to throw in easy to make AND low fat? Beautiful!
This is such a great recipe for this time of year (or anytime really)! Love the glaze!
Cinnamon glaze is such a great addition! Lovely!
Mmmm Ill take one GIANT sized piece please!! This cake sounds wonderful!!