Serves 16
60 min
Pumpkin Bundt Cake with Cinnamon Glaze
Recipe GLPR072e22e5b73ff9
A moist and flavorful pumpkin cake made with a boxed cake mix, cinnamon, and warm spices, baked in a classic Bundt pan and topped with a smooth cinnamon glaze. Perfect for fall celebrations and gatherings.
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Ingredients
1 package yellow cake mix
1 can (15 oz) pumpkin puree
2 eggs
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
1 tablespoon milk
1 cup powdered sugar
½ teaspoon vanilla extract
Directions
Preheat your oven to 350°F. Lightly grease a Bundt pan with cooking spray or butter.
In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, cinnamon, ginger, and baking soda.
Using an electric mixer, beat the batter on medium speed for 3-4 minutes until well combined and slightly fluffy. The mixture should be smooth with no dry streaks of cake mix remaining.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, vanilla extract, and remaining ½ teaspoon cinnamon in a small bowl until smooth and pourable.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, about 1-2 hours.
Once the cake is completely cool, drizzle the cinnamon glaze over the top, allowing it to cascade down the sides of the cake.
