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!

Course Dessert

Cuisine American

Keyword bundt cake, cake, caramel glaze, Fall Desserts, pumpkin cake, Thanksgiving, thanksgiving desserts

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 269kcal

Author Kathleen

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.

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.