Spiced Pumpkin Bundt with Cinnamon Icing

Spiced Pumpkin Bundt with Cinnamon Icing


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Experience all of the flavors of fall in one cake! This simple recipe takes a basic yellow cake mix and adds pumpkin, spices, and roasted hazelnuts to make for an autumn must-have.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

16 servings


  • 1 package yellow cake mix
  • 1 (15 oz.) can pure pumpkin
  • 2 eggs
  • ½ tsp. baking soda
  • ½ tsp. ginger
  • 2 ½ tsp. cinnamon, divided
  • ¼ tsp. cloves
  • 1 C. powdered sugar
  • 1 tsp. vanilla extract
  • 1 T. milk
  • ½ C. hazelnuts, finely chopped

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Preheat oven to 350 degrees. Beat together cake mix, pumpkin, eggs, baking soda, ginger, 2 teaspoons of cinnamon, and cloves with an electric mixer until smooth. Pour into a well-greased bundt pan. Bake for 45 minutes. For the icing, mix together powdered sugar, milk, vanilla, and remaining cinnamon. If the icing is too runny, add more powdered sugar and if it is too thick, add more milk. Remove baked cake from pan and allow to cool completely. Drizzle with icing, sprinkle hazelnuts on top, and serve.

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