• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Creative Manner
  • Home
  • About Me
  • Recipes
    • Appetizer Recipes
      • Cold Appetizers
      • Delicious Dips
      • Warm Appetizers
    • Breads and Muffins
    • Breakfast Recipes
    • Cookie and Brownie Recipes
    • Dessert Recipes
    • Drink and Cocktail Recipes
    • Lunch Recipes
    • Instant Pot Recipes
    • Main Dish Recipes
      • Beef Recipes
      • Pork Recipes
      • Poultry Recipes
    • Sauce Recipes
    • Side Dishes
  • Tips and Tools
  • Outside The Kitchen
  • Privacy Policy
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipes
    • Appetizer Recipes
      • Cold Appetizers
      • Delicious Dips
      • Warm Appetizers
    • Breads and Muffins
    • Breakfast Recipes
    • Cookie and Brownie Recipes
    • Dessert Recipes
    • Drink and Cocktail Recipes
    • Lunch Recipes
    • Instant Pot Recipes
    • Main Dish Recipes
      • Beef Recipes
      • Pork Recipes
      • Poultry Recipes
    • Sauce Recipes
    • Side Dishes
  • Tips and Tools
  • Outside The Kitchen
  • Privacy Policy
  • Contact Me
×
Home » Dessert Recipes

Glazed Pumpkin Bundt Cake

October 27, 2022 by Jennifer Leave a Comment

Jump to Recipe
Pumpkin cake on a platter with a slice on a plate.

This fall season calls for delicious baked desserts that are not only easy to make. But come out moist and loaded with flavor. This glazed pumpkin bundt cake is simple to make. It bakes up with a moist crumb and is loaded with pumpkin flavor. Then topped with a sweet cinnamon powdered sugar glaze.

Cinnamon glazed pumpkin bundt cake on a plate with a fork.

Cooler weather means its pumpkin spice season and fall classic recipes are a must have in our home. This easy to make pumpkin bundt cake is made with our homemade pumpkin pie spice. The warm spices and pure pumpkin puree bring in that fall flavor while the cinnamon powdered sugar glaze brings in the sweetness. Perfect dessert recipe to have on the Thanksgiving table.

Why This Recipe Works

If you love easy pumpkin desserts, then this pumpkin bundt cake with cinnamon glaze is the one for you. This cake comes out moist and full of all those classic fall flavors making it the best pumpkin cake.

Pumpkin cake that has cinnamon glaze on top of it on a plate with a fork.

We use our homemade pumpkin pie spice that has a blend of cinnamon, nutmeg, ginger, cloves, and allspice. Canned pumpkin puree, not pumpkin pie filling. Is used to bring in that pumpkin flavor and add to the moistness of this cake.

We topped this moist pumpkin bundt cake off with a cinnamon glaze. A sweet maple glaze or cream cheese frosting would taste wonderful on this moist cake.

How To Make This Moist Cake

Despite the fact that this pumpkin cake is made from scratch, it isn't difficult to prepare. I like to start by spraying my bundt cake pan with cooking spray and letting that sit. The cooking spray will start to slide to the bottom of the bundt pan.

Right before I pour the cake batter into the pan. I will take a paper towel and absorb the extra cooking spray. I also will take the paper towel and go around the whole inside of the bundt pan. This helps to make sure the pan is coated well so the cake will release from the pan easier.

All the ingredients needed to make pumpkin cake from scracth.

Sifting the all purpose flour is my next step, I find sifted flour will mix into other ingredients better. Into the sifted flour I add the remaining dry ingredients and then mix these together.

In a large mixing bowl or a stand mixer bowl. Add all the wet ingredients in and mix until all are combined. Add only one large egg in at a time, I find doing this helps the eggs to incorporate into the ingredients better. We used canned pure pumpkin puree but you could also make your own pumpkin puree and use it.

With the pumpkin mixture mixed together it's time to add the dry ingredients in. With the mixer on low speed slowly add the flour mixture. This helps with getting a flour bath as well as making sure that all the ingredients get mixed well.

The top picture has a bundt cake filled with cake batter. The bottom of the image has a fully baked pumpkin cake in a bundt pan.

Pour the cake batter into the prepared pan. I do tap the cake pan on the countertop. This helps the cake batter to spread out as well as helps to remove any air bubbles there might be. If the cake is filled with air bubbles there is a chance the cake will be flat.

Cinnamon Sugar Glaze

Bake in a preheated 350℉ oven for 55-60 minutes or until a toothpick comes out clean. High altitudes will affect the baking time.

All the ingredients needed to make cinnamon sugar glaze for the pumpkin cake.

Once the cake has fully baked remove it from oven. Place on a wire rack for 10 minutes. Allowing the cake a bit of time to cool but not completely will help when we release the cake from the bundt pan.

While the pumpkin cake is cooling make the cinnamon sugar glaze. I used powdered sugar, not confectioners' sugar. Confectioners' sugar has corn starch in it so this will affect the amount of milk needed.

I did also sift the powdered sugar and then whisk the cinnamon into it. Add in the vanilla extract and then 2-3 tablespoons of milk. This will depend on how thick you want the glaze. Pour onto cake and allow to sit for a few minutes for the glaze to set up.

Tips

I have a couple of tips for getting the cake out of the bundt pan without the cake falling apart. The first is what I talked about earlier in this post. Spraying the pan with cooking and letting sit. Then whip the extra cooking spray out and go around the inside of the bundt pan with the cooking spray absorbed paper towel.

I also will clean off any extra batter that is on the edges of the cake pan. When baking I place the bundt pan in the middle of the oven. Careful not to overbake the cake it could become dry.

An overhead shot of the full cinnamon glazed pumpkin bundt cake.

Allowing the cake to cool some before running a butter knife around the edges of the bundt cake. Don't forget the middle of the bundt cake. This helps to loosen the cake up from the pan. Place on top of the cake pan a cake platter and then flip over. With the help of gravity, the loosening of the cake from the pan, and the cake being slightly cool. The cake should come right out of the pan.

How to store this perfect dessert for fall. Since I made this with a simple glaze it can be kept at room temperature. If you use a cream cheese frosting you will need to store it in the refrigerator.

This delicious glazed pumpkin bundt cake comes out with a moist crust. Making it a perfect fall dessert that would taste amazing with a cup of tea or coffee after Thanksgiving dinner.

More bundt cake recipes you may enjoy are our chocolate bundt cake recipe or our 7-Up Cake. Other pumpkin desserts you may enjoy are:

  • Pumpkin Bread With Glaze
  • Pumpkin Pie From Scratch
  • White Chocolate Chip Pumpkin Cookies
  • Crockpot Pumpkin Butter
  • Pumpkin Butter Cinnamon Rolls
Pumpkin cake on a platter with a slice on a plate.

A slice of cinnamon glazed pumpkin bundt cake on a plate.
0 from 0 votes
Print

Glazed Pumpkin Bundt Cake

Glazed pumpkin bundt cake is filled with warm spices and pumpkin flavor. Glazed with a cinnamon sugar glaze.

Course Dessert
Cuisine American
Keyword Cinnamon Glaze, Cinnamon Glaze Pumpkin Bundt Cake, From Scratch, Glazed Pumpkin Bundt Cake, Pumpkin Bundt Cake, Pumpkin cake, Pumpkin Desserts
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings 12 Servings
Calories 316 kcal

Ingredients

For The Cake

  • 3 Cups Flour all purpose
  • 2 Teaspoons Baking Soda
  • ½ Teaspoon Salt
  • 2 ½ Teaspoons Pumpkin Pie Spice
  • 1 Cup Vegetable Oil
  • 2 ¼ Cup Sugar
  • 3 Large Eggs
  • 15 Ounce Pumpkin Puree
  • 2 Teaspoons Vanilla Extract

For The Glaze

  • 1 Cup Powdered Sugar
  • ½ Teaspoon Vanilla Extract
  • ½ Teaspoon Cinnamon ground
  • 2 Tablespoon Milk

Instructions

For The Cake

  1. Preheat oven to 350℉, grease a large bundt cake pan and set aside.

  2. Sift together in a large mixing bowl the flour, baking soda, salt, and pumpkin pie spice. Set aside.

  3. In a large mixing bowl or bowl to stand mixer add mix together the oil and sugar until combined

  4. Add into the cake batter mixer one egg at a time. Making sure each egg is well incorporated before adding more eggs in.

  5. Add in the pumpkin puree and vanilla extract, mix until combined.

  6. Slowly add in the dry ingredients into the wet until all the dry is added. Scrapping the sides of the mixing bowl as needed. Mix until the cake batter is smooth.

  7. Pour the cake batter into the prepared bundt cake pan and place into the oven for 60-65 minutes. Or until a toothpick comes out clean when inserted in the middle of cake.

  8. Cool for 15-20 minutes on a cooling rack. Run a knife around the edges of the bundt pan to help loosen the edges of the cake. Invert a platter on top of the bundt pan and flip both over to release the cake from the pan. Allow to cool completely before adding the glaze.

For The Glaze

  1. Add into a large mixing bowl the powdered sugar, cinnamon, vanilla extract, and milk together until smooth.

  2. Drizzle glaze over the cooled cake. Cut and serve.

Recipe Notes

The nutritional value may vary depending on the ingredients used. 

Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.

Nutrition Facts
Glazed Pumpkin Bundt Cake
Serving Size
 
12 Servings
Amount per Serving
Calories
316
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
47
mg
16
%
Sodium
 
301
mg
13
%
Potassium
 
132
mg
4
%
Carbohydrates
 
71
g
24
%
Fiber
 
2
g
8
%
Sugar
 
45
g
50
%
Protein
 
5
g
10
%
Vitamin A
 
5587
IU
112
%
Vitamin C
 
2
mg
2
%
Calcium
 
27
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

« Crockpot Pumpkin Butter
Pumpkin Butter Cinnamon Rolls »
  • Share
  • Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Jennifer - My Creative Manner
Welcome to My Creative Manner, I’m so happy to have you here! My name is Jennifer but my friends and family call me Jen. I’m from Michigan where my high school sweetheart and I are raising our three wonderful kids. Life can get busy but our goal is family first, so meals together are a must in our home.
Find out more about me

Stay updated!

Get a free list of Instant Pot terms when you sign up to receive our emails.

Categories

Most Popular

Looking down into a bowl with all the spices that make up homemade old bay seasoning.

Homemade Old Bay Seasoning Recipe

Looking down on a slice of the minty dump cake recipe that has a fork with some on it.

Easy Grasshopper Mint Dump Cake

Looking down on a slice of the chocolate cake on a plate with more of the German dump cake in a baking dish.

German Chocolate Dump Cake

Looking down onto a platter of pumpkin muffins with crumb topping.

Pumpkin Muffins With Streusel Topping

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

We may earn money or products from the companies mentioned on this site.

I earn commissions from qualifying purchases as an Amazon associate

All images on this site belong to My Creative Manner

Copyright © 2017- 2025 My Creative Manner

Green Woods Formulations, LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required