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Excellent. I made it just as the recipe is listed. Light and fluffy. Very hard not to eat half the second the icing went on. So good.
katrina
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
- Total Time: 50 minutes
- Yield: 16 1x
Description
This pumpkin bundt cake with cinnamon glaze is not only extremely easy, but also low fat! A perfect treat for breakfast or brunch.
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
Instructions
- Preheat oven to 350.
- Mix all ingredients (except last 4) together using an electric mixer. Beat for 3-4 minutes. Pour into greased bundt pan.
- Bake for 45 minutes. Mix last 4 ingredients to make the glaze while cake is baking. Let cool completely. Drizzle with glaze.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American
Keywords: pumpkin bundt cake, pumpkin cake, cinnamon glaze
Glaze measurements are way off. Took over 2T of milk to get a glaze consistency.
Very delicious. Glad I made this cake for Thanksgiving instead of pumpkin pie.
Excellent. I made it just as the recipe is listed. Light and fluffy. Very hard not to eat half the second the icing went on. So good.
I’m an “old fan” and for fun, I went to the end of your recipe list and am working my way up to the newest ones. OMG, how in the world did I miss this! I love the idea of no added extra sugar in the cake and using the pumpkin in place of the oil. I’m so trying this…
Hi, Before I try out this yummy recipe, I wanted to know if you add any oil to your bundt cake recipe?
Nope, no oil for this one!
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!
Well, I made it. I added an extra egg and it was very moist. My GF sister loved it!
Awesome, Elizabeth!
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
Love that idea, Marion! Thanks!
I can’t wait for my house to smell like pumpkin cinnamon deliciousness!
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.
Thanks Audrey!
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.
Thanks Erin! Glad you liked it!
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.
Thanks Danielle! I’m glad you liked it!
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).
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!
Thanks so much! Mini bundt cakes are BRILLIANT. I need to get some of those!
Came across this recipe through FoodGawker. This looks delicious and a great excuse to use these mini bundt cake pans I have š 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!
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!
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!
Mmm great idea! Spiced apple cider sounds delicious!
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!
Spiced rum? You are a genius. Yummy!
OMG… they are soo gorgeous… .I have just posted my first ever bundt cake in my space… I m loving it…
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.
Yes you do! Or get married and register for one..? š
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 š
I’ve totally done the same thing when taking photos! I just can’t wait to take more bites š hehe! This cake looks gorgeous! Before going gluten free, I made a chocolate cake the same way – delish!!!!
It’s so tempting when the food is right in front of you…!
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 š 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. š And Sandy Abraham/Vavra has been providing some good recipes for me in that church cookbook!