This Pumpkin Bundt Cake with Cinnamon Glaze is easy and warm. It uses a cake mix and pumpkin for a quick fall dessert. If you enjoy simple sweet cakes, try a similar treat like fluffy coffee cake with cinnamon for more ideas.
Why make this recipe
This cake is fast and tasty. You need few ingredients and little time. It gives a soft pumpkin flavor and a sweet cinnamon glaze. It works well for family meals and small parties.
How to make Pumpkin Bundt Cake with Cinnamon Glaze
Follow the simple steps below. Read all steps before you start.
Ingredients :
- 1 package yellow cake mix
- 1 can (15 oz) pumpkin puree
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 tablespoon milk
Directions :
- Preheat oven to 350°F.
- Mix the cake mix, pumpkin puree, eggs, baking soda, ginger, 1 teaspoon cinnamon, and cloves using an electric mixer.
- Beat the batter for 3-4 minutes.
- Pour the batter into a greased bundt pan.
- Bake the cake for 45 minutes.
- While the cake bakes, mix the powdered sugar, vanilla, 1/2 teaspoon cinnamon, and milk to make the glaze.
- Let the cake cool completely.
- Drizzle the glaze over the cooled cake.
How to serve Pumpkin Bundt Cake with Cinnamon Glaze
Slice the cake and place on a plate. Serve at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream if you like.
How to store Pumpkin Bundt Cake with Cinnamon Glaze
Cover the cake with plastic wrap or store in an airtight container. Keep at room temperature for 1-2 days. For longer storage, refrigerate up to 4 days.
Tips to make Pumpkin Bundt Cake with Cinnamon Glaze
- Grease the bundt pan well to avoid sticking.
- Do not glaze while the cake is warm or the glaze will run off.
- Beat the batter until smooth for a light cake.
- Check the cake with a toothpick before removing from oven.
Variation (if any)
You can add chopped nuts or chocolate chips to the batter. For extra spice, add a pinch of nutmeg or allspice.
FAQs
Q: Can I use a different cake mix?
A: Yes. You can use white or spice cake mix instead of yellow.
Q: Can I make this gluten free?
A: Use a gluten-free cake mix to make it gluten free.
Q: Can I freeze this cake?
A: Yes. Wrap the cooled cake in plastic and foil, then freeze up to 2 months. Thaw in the fridge before serving.
Conclusion
For an extra reference and a similar take on this cake, see the full recipe at Pinch of Yum’s Pumpkin Bundt Cake with Cinnamon Glaze recipe.