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Pumpkin Bundt Cake with Cinnamon Glaze

A festive and easy-to-make pumpkin bundt cake topped with a delicious cinnamon glaze, perfect for gatherings and holidays.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 package yellow cake mix
  • 1 can pumpkin puree 15 oz can
  • 2 pieces eggs Room temperature
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger Ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves Ground cloves
For the Cinnamon Glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 tablespoon milk

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. Mix the cake mix, pumpkin puree, eggs, baking soda, ginger, 1 teaspoon cinnamon, and cloves using an electric mixer.
  3. Beat the batter for 3-4 minutes until smooth.
  4. Pour the batter into a greased bundt pan.
Baking
  1. Bake the cake for 45 minutes.
  2. Let the cake cool completely before glazing.
Making the Glaze
  1. While the cake bakes, mix the powdered sugar, vanilla, 1/2 teaspoon cinnamon, and milk to make the glaze.
  2. Drizzle the glaze over the cooled cake.
Serving
  1. Slice and serve at room temperature.

Notes

Add whipped cream or ice cream if desired. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap tightly and store for up to 3 months.