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Super Easy Pumpkin Bundt Cake Recipe

Super Easy Pumpkin Bundt Cake

Lyne Proulx
This Pumpkin Bunt Cake recipe is super easy to prepare since it's made from a box cake mix and topped with an amazing homemade glaze.
3.85 from 20 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 25 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, Canadian
Servings 8 serving
Calories 613 kcal

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
  1. 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.
  2. 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.
  3. Once you have reached where you started you can stop or add a bit more depending on how much you like icing.
  4. 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.

Nutrition

Serving: 8gCalories: 613kcalCarbohydrates: 86gProtein: 5gFat: 29gSaturated Fat: 20gTrans Fat: 1gCholesterol: 93mgSodium: 502mgPotassium: 185mgFiber: 3gSugar: 58gVitamin A: 9280IUVitamin C: 2mgCalcium: 175mgIron: 2mg
Keyword Bunt cake, Fall recipe, pumpkin, Pumpkin Bunt Cake, Pumpkin cake
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