Easy Pumpkin Bundt Cake with Pumpkin Cinnamon Glaze
This Pumpkin Bundt Cake with Pumpkin Cinnamon Glaze is the perfect easy dessert for autumn parties or gatherings. With a few simple tweaks, pumpkin bread box mix is elevated into a delicious pumpkin cake and coated with a delicious Pumpkin Cinnamon Glaze. And because the shape of a bundt cake resembles a pumpkin, I think it makes this fall cake even more fun and festive!
Whenever I make cakes for tea parties or dinner parties, I always like to use a box mix hack I learned online many years ago–I follow the directions on the back of the box but swap the oil for equal parts melted butter, and the water for the same amount of milk. This trick has never failed me and always makes box mix cakes taste like they’re made from scratch! In this recipe, I used the same method with two boxes of pumpkin bread or muffin mix, and the result is fantastic.
Bundt Cake Tips
One of the biggest challenges when making a bundt cake is keeping it from sticking to the pan. I’ve struggled a lot with this challenge over the years and have tried several tips to prevent sticking, until I finally found a method that helps bundt cakes release cleanly from the pan every time!
First, I spray the bundt pan thoroughly with non-stick baking spray, and then I use a basting brush to brush the spray further into all the nooks and crannies of the pan. I find that most of the time, simply spraying the pan is not enough to coat all the grooves–and missing even a little spot is enough to make the whole thing stick! After thoroughly brushing the inside of the pan, I go back in and spray another layer of baking spray to create a thick layer before pouring the batter into the pan. This may seem excessive, but a thick, even coating of baking spray over the entire inside of the pan is the best insurance against sticking. This method has never failed me!
To prevent sticking during cooling, after I pull the bundt cake out of the oven, I let it cool until the pan is still warm, but just cool enough for me to hold it. Then, I flip the cake onto a plate, remove the pan, and let it cool the rest of the way. This will ensure that the steam evaporates from the cake as it cools, instead of allowing moisture to build up in the pan (which can lead to sticking).
Easy Pumpkin Bundt Cake with Pumpkin Cinnamon Glaze (Box Mix Pumpkin Cake Recipe)
Makes one 12-cup bundt cake
Ingredients:
For the bundt cake:
2 boxes of pumpkin bread or muffin mix (such as King Arthur or Trader Joes Brand)
4 large eggs **See note below
1 cup melted butter **See note below
2 cups milk **See note below
Non-stick baking spray (such as Baker’s Joy)
Dried oranges and flowers for garnish (I used edible chrysanthemums)
For the pumpkin cinnamon glaze:
⅓ cup pumpkin puree
1 tsp cinnamon
3 tbsp granulated sugar
2 tbsp water
4 cups powdered sugar
1-2 tbsp milk
To make:
Preheat your oven to 350 F. Grease a 12-cup non-stick bundt pan by spraying it thoroughly with non-stick baking spray. To prevent sticking, use a basting brush to thoroughly brush the spray into every nook and cranny of the inside of the pan. Then, spray the pan once more with the baking spray. This may seem excessive, but I find that one spray is usually not enough to prevent sticking with bundt cakes, and the double spray method makes removing the cake so much easier!
Mix the two box mixes and eggs, melted butter, and milk (**see note below) until completely combined. Pour the box mix into the bundt pan.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Let the bundt cake cool until the pan is still warm, but cool enough to touch. Place a plate or the base of your cake stand on top of the bundt pan. Hold the plate firmly on top of the pan and quickly (and confidently!) flip the pan over. Carefully remove the pan from the top, then set the cake aside and let cool completely.
To make the Pumpkin Cinnamon Glaze, to a medium saucepan, add the pumpkin, cinnamon, sugar, and water and bring to a simmer. Cook on low for about 5 minutes, then remove from the heat and let cool to room temperature.
To a medium bowl, add the powdered sugar and the pumpkin cinnamon mixture. Whisk together and add the milk 1 tbsp at a time until smooth. If you’d like the glaze to be thicker, add less milk (or skip the milk altogether), and if you’d like to thin out the mixture, add more milk as needed until you reach the desired consistency. Let cool completely.
Before serving, drizzle the glaze over the cooled bundt cake. Garnish the cake with dried oranges or edible flowers if desired.
** Note: The amount of eggs, butter, and milk required for your recipe will depend on the box mix you use. Refer to the instructions on the back of the box, and use the same amount of eggs the recipe calls for. Replace the oil with equal parts melted butter, and the water with an equal amount of milk. Since this recipe is made with 2 box mixes, you’ll need to double the ingredients for your cake.