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Glazed Pumpkin Bundt Cake

 Glazed Pumpkin Bundt Cake
"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."
12-16 ServingsPrep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 cups biscuit/baking mix
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a bowl, cream butter and sugars. Add the eggs, one at a time,
  • beating well after each. Beat in pumpkin; mix well. Gradually add
  • baking mix until combined. Pour into a greased and floured 10-in.
  • fluted tube pan.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted in
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to wire rack. Combine glaze ingredients; drizzle over cooled
  • cake. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 275 calories, 8 g fat (3 g saturated fat), 61 mg cholesterol, 335 mg sodium,

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Glazed Pumpkin Bundt Cake (continued)

Nutritional Facts: 49 g carbohydrate, 2 g fiber, 4 g protein.