It seems once the air starts feeling a little cooler and the leaves start to turn those gorgeous fall colours everyone goes all Pumpkin crazy, Pumpkin Bundt Cake, crazy that is. You know what I’m talking about? Everywhere you turn is a Pumpkin this or that.
Once the air gets that little touch of chill to it, we head straight to the kitchen and make this easy pumpkin bundt cake with cake mix.
Glazing a Bundt Cake
When it comes to icing or glazing any type of cake it needs to be cooled or refrigerated for at least 30 minutes so the glaze will set. The glaze should be thick but pourable otherwise it will be a big mess. Once the glaze has been prepared, (I like to put it in a glass measuring cup or a small bowl) you can begin pouring following these simple directions:
- Hold the bowl with icing over the center of one side of the cake. Begin pouring with one hand while slowly turning the plate or cake stand with the other hand.
- If you want some of the icing to flow down over the sides in certain areas of the cake, just slow down a bit, then continue going around the cake.
- Once you have reached where you started, you can stop or add a bit more depending on how much you like icing.
- If you plan on adding nuts or sprinkles, it is best to add them before the glaze has set. The glaze should be set within an hour.
Recipe for a Bundt Cake
Did you know that making a bundt cake is one of the easiest cakes to make? There are different styles of bundt cake pans and only 1 pan is required so there is no dividing the cake mix between 2 pans. You can also add powdered sugar instead of a glaze making it the perfect dessert to take on the go when visiting friends and family.
Do you have a go to recipe for when Fall approaches? I love to have my home smell like pumpkin and cinnamon, therefore, we bake a lot. Give our Pumpkin Bundt Cake recipe a try today, you may even have all the ingredients in your pantry to do it without having to run to the store. I’d love to hear your thoughts in the comments.
Pumpkin Recipes
If you are looking for more Pumpkin recipe ideas, you can try these:
- Pumpkin Cookie Donut Recipe
- Pumpkin Crème Brûlée Latte Recipe
- Witches Hat Pumpkin Yogurt Bites Recipe
- Super Easy Pumpkin Pie Recipe
- 13 Delicious Pumpkin Recipes To Make This Fall
- Whipped Pumpkin Pie Butter
Recipe for a pumpkin bundt cake
Fall and winter have some of the bests flavours and it is even better when the taste and smells of pumpkin overlaps with the Christmas season. If you still have a jar of pumpkin puree or pumpkin spice still sitting in your spice rack then the easy pumpkin bundt cake is just for you. What makes this recipe so easy? Well the base is a boxed cake mix so it saves a bit of time and ingredients.
How To Make The Pumpkin Bundt Cake
This Pumpkin Bundt Cake recipe is literally made from a box cake mix with a few extra tweaks. Topped with an amazing homemade glaze and your home will be smelling like fall in no time.
EQUIPMENT Needed
- Bundt pan
- Stand mixer
- bowls
- spatula
- Whisk
Bundt Cake Recipe
Ingredients
- 1 box yellow, golden yellow, or golden cake mix
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1 – 15 oz can pumpkin or 2 cups of homemade pumpkin puree
- 1/4 cup water
- 1 tsp ground cinnamon
- 3 eggs room temp
Directions
- 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 the bundt pan and bake for 40-50 minutes.
- Cool for 15 minutes in the bundt pan.
Pumpkin Bundt Cake Glaze
Ingredients for the glaze
- 1 cup powder sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup whole milk
- 1 tsp vanilla
Instruction for the glaze
- In a sauce pan, melt butter. You can also place the butter in microwave-safe bowl and heat it at 50 percent until melted (usually between 30 to 45 seconds). Remove butter as soon as it is melted.
- In a medium bowl, combine all ingredients and mix with a whisk until combined and smooth.
- Pour over cooled cake and let sit for 10 minutes to harden before cutting.
- If the glaze is too liquidy, add more powder sugar, 1/4 cup at a time, and mix well.
I hope you enjoyed the Easy Pumpkin Bundt Cake Recipe. If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.
Super Easy Pumpkin Bundt Cake
Equipment
- Bundt pan
- Stand mixer
- bowls
- spatula
- Whisk
Ingredients
Cake Ingredients
- 1 box yellow cake
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1 15 oz can pumpkin
- 1/4 cup water
- 1 tsp ground cinnamon
- 3 eggs (room temperature)
- non-stick baking spray
Ingredients for the glaze
- 1 cup powder sugar
- 1/2 cup unsalted butter melted
- 1/4 cup whole milk
- 1 tsp vanilla
Instructions
Cake Directions
- 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 the bundt pan and bake for 40-50 minutes.
- Cool for 15 minutes in the bundt pan.
Directions for the glaze
- In a sauce pan, melt butter. You can also place the butter in microwave-safe bowl and heat it at 50 percent until melted (usually between 30 to 45 seconds). Remove butter as soon as it's melted.
- In a medium bowl, combine all ingredients and mix with a whisk until combined and smooth.
- Pour over cooled cake and let sit for 10 minutes to harden before cutting.
- If the glaze is too liquidy, add more powder sugar, 1/4 cup at a time, and mix well.
Notes
Glazing a Bundt Cake
When it comes to icing or glazing any type of cake it needs to be cooled or refrigerated for at least 30 minutes so the glaze will set. The glaze should be thick but pourable otherwise it will be a big mess. Once the glaze has been prepared, ( I like to put it in a glass measuring cup or a small bowl) you can begin pouring following these simple directions- Hold the bowl with icing over the center of one side of the cake. Begin pouring with one hand while slowly turning the plate or cake stand with the other hand.
- If you want some of the icing to flow down over the sides in certain areas of the cake, just slow down a bit, then continue going around the cake.
- Once you have reached where you started you can stop or add a bit more depending on how much you like icing.
- If you plan on adding nuts or sprinkles, it is best to add them before the glaze has set. The glaze should be set within an hour.
I have a pot luck Sunday and this is good timing for me to make a desert. But what is sweet cream butter?
I will change it to unsalted butter. Sweet cream butter is make with sweet cream, but it’s not always available everywhere.
Looks like a delicious dessert, perfect for thanksgiving.
Awesome! This would be super easy to make and it looks fantastic!
Mmmmm this sounds really good and I love how easy it is to make!!
Sounds like a nice recipe, unfortunately I don’t like pumpkin (I know I’m weird like that and one of only a few!)
We are always looking for different treats to prepare the grand kids…and me!
I love this season for Pumpkin everything!!!! This looks like a delicious recipe to accompany coffee and tea.
This looks like a delicious cake for fall.
I love the flavour of pumpkin and make a lot of treats with it at this time of year. I am going to add this yummy cake to my rotation!
oh my gosh this looks absolutely amazing and so bummed i dont have all the ingrediants to make it right now !! I have this one bookmarked tho. it looks so good and with the glaze it is perfect
Made it with Betty Crocker Gluten Free cake mix, used 2 cups of frozen pumpkin (thawed) and no water.
Thanks . easy and looks delicious
this pumpkin bundt cake will be perfect for the fall.
This looks awesome! Can’t wait to try it out!
I love the short list of ingredients needed to make this cake. Pumpkin flavored anything is a favorite of mine.
This sounds so delicious. I definitely need to try this recipe!
I love pumpkin and this looks so good.
I like pumpkin desserts all fall and winter, this would be wonderful.
Looks amazing . Doesn’t sound too difficult either. Will have to try this sometime . Thanks for posting the recipe .
Thanks it looks so yummy and moist,thanks for sharing I will try this later the Fall
Your recipe looks really good and it’s perfect for this time of year
Thank you and hoping you will make it!
Yum, I have some pumpkin to use up and this looks so delicious!
Made it!! Looks am amazing. The glaze was very thin..maybe I did it wrong????
I just wrote to add more powdered sugar if the glaze is more liquidy.
I was not able to find a yellow cake mix so used golden. Not sure if that is the reason this cake was very sweet and not near as dark as your photo. It’s very moist. If I ever make it again I may omit the sugar. Thank you for sharing!!
Glad you liked it! The darkness could also come from the colour of the pumpkin puree.
I noticed that many of the reviews state they like the look of the cake but don’t mention if they had baked it. Found the cake moist but crumbled very easily. Also the recipe calls for only one cup of icing sugar for the icing…..needs at least three cups. The cake was very tasty but don’t know whether I will make it again.
Thank you for commenting. I did mention to add more powered sugar if the glaze is too liquidy on the post, but forgot to add it on the recipe card. It’s fix now. Sorry about this!