Pumpkin Bundt Cake with Cinnamon Glaze

Pumpkin Bundt Cake with Cinnamon GlazePinit

Sometimes, I get distracted while I’m taking pictures.  Like when I take pictures of Pumpkin Bundt Cake with Cinnamon Glaze.

When there’s cinnamon glaze all over your fingers and pumpkin cake crumbs at the corners of your mouth and your mind is in food heaven instead of photography set-up mode… well, you end up with three very similar (ok, um, almost identical) pictures.

Forgive me?

I know you will forgive me, though, because I am giving you the most awesome recipe for a baked fall treat.

First of all, it’s delicious and makes your house smell like a pumpkin-cinnamon wonderland.

Second of all, it’s amazingly light!  And I don’t mean light and fluffy, although it’s a little bit of that, too.  The light I’m talking about it the one where you feel skinny when you’re done eating it.

Third of all, it’s incredibly easy to make that it’s almost embarrassing.  Like, cheater easy.  Which is exactly why I made it yesterday and now have only 5 slices left.  Out of 16.

Good thing it’s light?

Pumpkin Bundt Cake with Cinnamon Glaze

5.0 from 9 reviews
Pumpkin Bundt Cake with Cinnamon Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 package yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • ½ teaspoon baking soda
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 1 tablespoon milk
  1. Preheat oven to 350.
  2. Mix all ingredients (except last 4) together using an electric mixer. Beat for 3-4 minutes. Pour into greased bundt pan.
  3. Bake for 45 minutes. Mix last 4 ingredients to make the glaze while cake is baking. Let cool completely. Drizzle with glaze.


As if you needed another reason to have two slices.

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  1. Before I read your post, I was thinking how much I liked the photos so I’m more than happy to look at three similar pictures especially when it looks so delicious!

  2. I really like to say bundt cake, it’s a fun word :)

    Your photography is gorgeous!

  3. Forgive you? Totally understand you! Lovely pictures, so it’s not a bad thing to see them a few times;)
    Great idea to use yellow cake mix. It looks delicious.

  4. i think i just need an automatic bookmarker for every.single.recipe you post. looks SO GOOD!

  5. Oooh, I LOVE cakes like this. Perfect for fall!

  6. Blog is the New Black says:

    Delicious and great pics!

  7. Ohhh yum. Throw a glaze on anything and I’ll automatically need three extra slices. 😉

  8. Haha, your pictures are always stunning!!

  9. I know what you mean about the photo shoot. I was taking one yesterday of a loaf of bread and I was eager enough to try it that I said, “Ah, screw it” and just munched on the hero piece while I was shooting the rest of it. :)

  10. Grammy@gram-cracker.com/blog says:

    BooonT? Oh it’s a CAKE!! (name that movie!)

    It’s a cake I want to eat for breakfast! Possibly lunch….

  11. I’ve gotten random crumbs and sauces and batters all over my poor camera before, but I think my biggest challenge is that I’m usually hungry and want to put whatever I’m photographing in my face ASAP! Your cake looks absolutely scrumptious.

  12. It is light! I love the nutrition facts on this one. I’ve been making a lot of heavier desserts lately, and now definitely need to add this one to the list. PS: I have a hard time photographing food when I’m too excited to eat it. Sometimes I make my husband help set up the photo :)

  13. A pumpkin cinnamon wonderland is sooo where I want to be right now. I’m glad you’ve shown me how to get there :)

  14. Emily @ A Cambridge Story says:

    There’s nothing that I love more than an easily justified dessert. I can’t believe this isn’t 400 calories a slice. Awesome. I’m making it!

  15. YUM this looks great and I can’t get over how light it looks and is!

  16. I’ve totally done the same thing when taking photos! I just can’t wait to take more bites :) hehe! This cake looks gorgeous! Before going gluten free, I made a chocolate cake the same way – delish!!!!

  17. This is almost like a pound cake – it’s delicious! I doubled the frosting recipe, because the purpose of cake is to hold frosting! 😉

    • I actually did, too, accidentally, because the first batch that I made was way too runny and just ran off the sides of the cake. :) Double frosting is the way to go!

  18. Soo @ Little Miss Fitness says:

    Looks so yum-licious, Lindsay!

    I’ve always wanted to make a bundt cake and now I have the perfect recipe! Thanks!

  19. After catching up on your website (yes, it has been weeks or months since I have been here!), I think this weekend may call for a Lindsay Mork Recipe Marathon ! Can’t wait to get baking…and eating :) Just noticed I wrote Mork instead of Ostrom. Don’t worry. Old habits die hard. I still have Sandy Abraham as Vavra on my cell phone !

    • Oh, Adie! So fun to get a comment from you. :) And Sandy Abraham/Vavra has been providing some good recipes for me in that church cookbook!

  20. This looks so tasty! I really need to buy a bunt pan so I can make all these delicious bunt cakes I’m seeing. And the nutrition facts? Uh yeah! Awesome :)

  21. Yes you do! Or get married and register for one..? :)

  22. Jakky Flanagan says:

    I just made my second one of these in two days. (My bundt pan has never seen so much action in such a short amount of time.) Thanks again for another “keeper” recipe!

    • Glad you liked it! I’ve been perusing my latest Jakky Packet Cookbook and I’m eyeing the Derby Pie. Dangerous.

  23. OMG… they are soo gorgeous… .I have just posted my first ever bundt cake in my space… I m loving it…

  24. Melissa C. says:

    This is in the oven right now! Since my husband has a dairy allergy, I’m swapping the milk out for some spiced rum. Can’t wait to taste it!

  25. Made this for a birthday party today…I’m not even a big fan of cake, but this is amazing! It got rave reviews from everyone…and they even took pieces home for later. I used spiced apple cider instead of milk. So delicious…thanks!

  26. Really – this recipe starts with the first ingredient as ” yellow cake mix” and then the second ingredient is “can of pumpkin”. To me this isn’t really a recipe. Do people not make things from scratch any more? I was intrigued by the name and pictures, but I will not be trying this.

    • I’m sure there are plenty of “from scratch” recipes for pumpkin bundt cakes out there that you could find. I actually really like to bake from scratch, too. But this is a shortcut version – it’s perfect for a week when you might just be too busy to puree your own pumpkin!

  27. Came across this recipe through FoodGawker. This looks delicious and a great excuse to use these mini bundt cake pans I have :) Will be attempting to make a vegan version of your recipe for Thanksgiving. Glad to have come across your blog and check out your posts! Have a lovely holiday!

  28. This is my favorite pumpkin cinnamon bundt cake and I’ve used it several times. I added chopped walnuts the last time I baked it and YUMMY! I’ve used the mini bundt cakes pans and made this recipe for quick, sweet treats for my neighbors and book club buddies. Oh, I love your pics as well!

  29. Love this recipe Linday. Thank you so much.
    I just took mine out of the oven and can’t wait for it to cool and put on the glaze. I know it will be a huge huge wityh my family (especially my 8 yeard old daughter).

  30. I have never made bundt cake before, but I gave this one a try because I had a leftover can of pumpkin. It was AMAZING. So so good. I would make it all the time if I wouldn’t be tempted to eat the whole thing by myself.

  31. I made this yesterday because I was craving something with pumpkin. I am so impressed with this cake. Not only does it taste delicious, it is also very pretty to look at (while it lasts). Absolutely incredible.

  32. I only had a white pudding cake mix so added an extra egg, nutmeg, extra cinnamon, no more than 1/3 C amaretto and some drops of yellow food color. Also added amaretto to the icing. So pretty, aromatic, moist and yummy.

  33. I can’t wait for my house to smell like pumpkin cinnamon deliciousness!

  34. I added 1/2 teaspoon cardamom to the cake mix…it’s my secret ingredient in any recipe with cinnamon and it’s delicious. I just ate a warm piece. (Couldn’t wait for the glaze it smelled so good baking!) xo

  35. Obsessed with this cake! I’m making it for the second time this weekend for a pre-Thanksgiving with my in-laws! Question: I have a gluten-free future SIL so I bought a yellow GF cake mix for her. Do I need to adjust anything else for this modified recipe? Thank you!

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