Spiced Pumpkin Bundt Cake With Citrus Glaze Recipe

This easy Spiced Pumpkin Bundt Cake with Citrus Glaze is made with simple ingredients like spice cake mix, yellow cake mix, canned pumpkin pie mix, orange juice, and a hint of orange liqueur. This recipe creates an incredibly moist, foolproof cake packed with warm autumn spices and topped with a bright, tangy glaze. It’s the perfect quick dessert for a fall party or a simple Thanksgiving treat and serves 8 people.

Spiced Pumpkin Bundt Cake with Citrus Glaze Ingredients

For the Cake:

• 6 eggs
• 2/3 cup oil
• 1 cup canned pumpkin pie mix
• 2/3 cup water
• 1 tablespoon pumpkin pie spice
• 1 box moist spice cake mix
• 1 box moist yellow cake mix

For the Glaze:

• Yellow food coloring
• Red food coloring
• 1 pound powdered sugar
• 1/3 cup orange juice, no pulp
• 3 teaspoons orange liqueur

How To Make Spiced Pumpkin Bundt Cake with Citrus Glaze

1. Preheat and prepare the pan: First, preheat your oven to 350∘F (175∘C). Thoroughly grease a 12-cup Bundt cake pan with butter or shortening, making sure to get into all the crevices. Dust the inside with flour and tap out any excess.
2. Mix the wet ingredients: In a large mixing bowl, combine the eggs, oil, canned pumpkin pie mix, water, and pumpkin pie spice. Beat with a mixer on medium speed until everything is well blended.
3. Add the cake mixes: Add both the spice cake mix and the yellow cake mix to the bowl. Stir with a spatula or on low speed until the batter is just combined. Be careful not to overmix.
4. Bake the cake: Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 50 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
5. Cool the cake: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire cooling rack to cool completely.
6. Make the citrus glaze: In a small saucepan, whisk together the powdered sugar, orange juice, and orange liqueur. To make a festive orange color, add 4 drops of red food coloring and 2 drops of yellow food coloring and stir.
7. Warm and drizzle the glaze: Place the saucepan on low heat for about 5 minutes, whisking until the sugar dissolves and the glaze is smooth. If the glaze seems too thick, add more orange juice one teaspoon at a time. Drizzle the warm glaze over the cooled cake.

Recipe Tips

• Grease the Pan Thoroughly: Bundt pans are known for their beautiful designs, but those details can cause cakes to stick. Be extra careful to grease and flour every single nook and cranny of the pan to ensure the cake releases cleanly.
• Use Pumpkin Pie Mix: This recipe specifically calls for canned pumpkin pie mix, which is different from pure pumpkin puree. The mix is already sweetened and spiced, which is why the recipe is so simple.
• Don’t Overmix the Batter: When you add the dry cake mixes, mix only until you no longer see dry streaks. Overmixing can make the final cake tough and dense instead of light and moist.
• Cool Before Glazing: Make sure the cake has cooled down significantly before you add the glaze. If the cake is too hot, the glaze will melt and run right off instead of setting on top.

What To Serve Spiced Pumpkin Bundt Cake

This moist and flavorful cake is delicious all on its own, with the sweet and tangy glaze providing the perfect finish. It pairs wonderfully with a hot beverage like a freshly brewed cup of coffee, black tea, or a creamy chai latte. For an even more decadent dessert, serve a slice with a dollop of fresh whipped cream or a scoop of classic vanilla bean ice cream.

How To Store Spiced Pumpkin Bundt Cake Leftovers

• Room Temperature: This cake can be stored in an airtight cake keeper or covered with plastic wrap at room temperature for up to 3 days.
• Refrigerate: For longer storage, you can keep the cake in an airtight container in the refrigerator for up to 5 days.
• Freeze: It is best to freeze the cake without the glaze. Wrap the completely cooled, un-glazed cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature and prepare the glaze just before serving.

Spiced Pumpkin Bundt Cake with Citrus Glaze Nutrition Facts

• Calories: 850 kcal
• Total Fat: 33g
• Saturated Fat: 6g
• Cholesterol: 140mg
• Sodium: 950mg
• Total Carbohydrate: 129g
• Dietary Fiber: 3g
• Sugars: 90g
• Protein: 9g

Frequently Asked Questions

• Can I use two boxes of the same cake mix? Yes. If you can’t find both spice and yellow cake mix, using two boxes of spice cake mix will result in a more intensely spiced cake, while two boxes of yellow cake mix will be milder. Both options will work.
• Can I make this cake without a Bundt pan? Absolutely. You can bake this batter in a 9×13-inch pan for about 35-40 minutes, or in two 9-inch round cake pans for 30-35 minutes. Always check for doneness with a skewer.
• Is the orange liqueur necessary for the glaze? No, the orange liqueur is optional. It adds a bit of extra flavor complexity, but you can easily substitute it with an equal amount of additional orange juice or a teaspoon of orange extract for a non-alcoholic version.
• What is the difference between pumpkin pie mix and pumpkin puree? Pumpkin puree is 100% pure, cooked pumpkin. Pumpkin pie mix has sugar, cinnamon, nutmeg, and other spices already added to it. Using puree in this recipe would require you to add your own sugar and spices to the batter.

Try More Recipes:

• Pumpkin Tiramisu Recipe
• Pumpkin Rice Pudding Recipe
• Cheesecake-Stuffed Pumpkin Bread Recipe