Glazed Pumpkin Bundt Cake Recipe

5 5 7
Glazed Pumpkin Bundt Cake Recipe
Glazed Pumpkin Bundt Cake Recipe photo by Taste of Home
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Glazed Pumpkin Bundt Cake Recipe

Read Reviews
5 5 7
Publisher Photo
"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."
Recommended: 28 Best Fall Cakes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pumpkin Bundt Cake in Quick Cooking November/December 1999, p14

Nutritional Facts

1 piece: 275 calories, 8g fat (3g saturated fat), 61mg cholesterol, 335mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 4g protein.

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  • 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 vanilla extract
  1. 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.
  2. 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.
Originally published as Pumpkin Bundt Cake in Quick Cooking November/December 1999, p14

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Reviews forGlazed Pumpkin Bundt Cake

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BJHoover User ID: 6336204 36535
Reviewed Nov. 10, 2011

"Moist and tasty. I reduced the white sugar to a half cup and added a half cup of raw pumpkin seeds. Also used pumpkin I pureed myself with small bits of pumpkin still in it. Both added nice texture and color."

MY REVIEW
M.K User ID: 5577885 75205
Reviewed Nov. 6, 2010

"The first time I made this recipe exactly as given. I found it to be rather dry and needed some no flavor. Sooo... I used the basic recipe but added 1 1/2 to 2 teas. cinnamon and 1/2 teas. pumpkin pie spice, 1/2 cup sour cream (or 1/4 c. apple sauce and 1/4 cup sour cream). Threw in chopped walnuts and some tart dried cherries (cranberries would be even better) and obtained a moister wonderful tasty result. Now this is one of our favorite recipes.... have made it three times already in the past month; my family can't seem to get enough of it."

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tracy197600 User ID: 3040337 73572
Reviewed Oct. 5, 2010

"wonderful!!!!! just wonderful!!!!!"

MY REVIEW
[email protected] User ID: 2058167 70823
Reviewed Feb. 2, 2010

"extremely easy and very tasty! Definitely a favorite in my family."

MY REVIEW
marketmemaw User ID: 862619 70821
Reviewed Oct. 15, 2009

"This is now one of my family favorites. I added mini chocolate chips and even my grandkids love it!"

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