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.
Servings: 16 servings
- 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
- 1 C powder sugar
- 1/2 C unsalted butter softened
- 1/4 C whole milk
- 1 tsp vanilla
Preheat oven to 350 degrees.
Spray your bundt pan with non-stick baking spray
In a bowl of a stand mixer add all ingredients and beat on medium speed for 2 minutes or until well combined.
Add batter to bundt pan and bake for 40-50 minutes.
Cool for 15 minutes in the bundt pan.
In a medium bowl, combine all ingredients and mix with a whisk until combined and smooth
Spread over cooled cake and let sit for 10 minutes to harden before cutting
Calories: 310kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 254mg | Potassium: 93mg | Fiber: 1g | Sugar: 28g | Vitamin A: 4655IU | Vitamin C: 1.2mg | Calcium: 91mg | Iron: 1.3mg