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Pumpkin Bundt Cake
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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. 
Prep Time10 mins
Cook Time40 mins
Cooling25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin bundt cake, pumpkin bundt cake recipe, pumpkin cake
Servings: 16 servings
Calories: 310kcal
Author: Jill

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:

  • 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.

Glaze:

  • 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

Nutrition

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