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Glazed Pumpkin Bundt Cake

Total Time

Prep: 10 min. Bake: 55 min. + cooling


12-16 servings

"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."


  • 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.

Nutrition 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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