Pumpkin Bundt Cake

Photo & recipe credit

I don’t know about you, but I bundt cakes! I like to freeze the leftover cake slices and slip them into  my husbands lunch.  Okay, and maybe I like eating leftover bundt cake for breakfast too. 😉


  • 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 Spice Islands® pure vanilla extract


  • 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.

Need a bunt carrier?  This is the one I use.


Meal Type: Fall

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