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Pumpkin Bundt Cake

Here’s a yummy glazed pumpkin bundt cake recipe for you this fall. If you love all things pumpkin you’re going to flip over this. This is actually super easy to make, we’re just going to spice up a regular boxed cake! The glaze is the best part of this, I think, so you might want to make a double batch.

We have been consumed with pumpkin recipes here lately. It’s been so fun making Pumpkin Cheesecake bars, Pumpkin Magic Cake and more. I can’t get enough!

Pumpkin Bundt Cake

Bundt cakes are a staple at my house. My grandma has always made them for me anytime I go to visit and I cherish her handwritten recipes. This pumpkin bundt cake could possibly take over as my new favorite!

How To Make Pumpkin Bundt Cake

Cake Ingredients

• 1 package yellow cake mix
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1 15oz can pumpkin
• 1/4 cup water
• 1 tsp. ground cinnamon
• 3 eggs room temp

Pumpkin Bundt Cake Directions

1. Preheat oven to 350 degrees.
2. Spray your bundt pan with non-stick baking spray
3. In a bowl of a stand mixer add all ingredients and beat on medium speed for 2 minutes or until well combined.
4. Add batter to bundt pan and bake for 40-50 minutes.
5. Cool for 15 minutes in the bundt pan.

Glaze Ingredients

• 1 C powder sugar
• 1/2 C unsalted  butter, softened
• 1/4 C whole milk
• 1 tsp vanilla

Glaze Directions

1. In a medium bowl, combine all ingredients and mix with a whisk until combined and smooth
2. Pour over cooled cake and let sit for 10 minutes to harden before cutting

Enjoy!

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Servings: 16 servings

Pumpkin Bundt Cake

Prep Time:

10 mins

Cook Time:

40 mins

Cooling:

25 mins

Total Time:

50 mins

 

Here’s a yummy glazed pumpkin bundt cake recipe for you this fall. If you love all things pumpkin you’re going to flip over this. 

Ingredients

Cake:

• 1 package yellow cake mix
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1 15 oz can pumpkin
• 1/4 cup water
• 1 tsp. ground cinnamon
• 3 large eggs room temp

Glaze:

• 1 C powder sugar
• 1/2 C unsalted butter softened
• 1/4 C whole milk
• 1 tsp vanilla

Instructions

Cake:

1. Preheat oven to 350 degrees.
2. Spray your bundt pan with non-stick baking spray
3. In a bowl of a stand mixer add all ingredients and beat on medium speed for 2 minutes or until well combined.
4. Add batter to bundt pan and bake for 40-50 minutes.
5. Cool for 15 minutes in the bundt pan.

Glaze:

1. In a medium bowl, combine all ingredients and mix with a whisk until combined and smooth

2. Spread over cooled cake and let sit for 10 minutes to harden before cutting

Nutrition Facts

Pumpkin Bundt Cake

Amount Per Serving

Calories 310 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 10g63%

Cholesterol 55mg18%

Sodium 254mg11%

Potassium 93mg3%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 4655IU93%

Vitamin C 1.2mg1%

Calcium 91mg9%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

All text and images ©Kitchen Fun With My 3 Sons.

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