Quick Pumpkin Cake
Pumpkin Bundt cake with white glaze
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On Thanksgiving, there are so many recipes that require your time and attention.  This recipe takes no time at all to prep and looks beautiful.  No one will know that this cake came from a box!

Swap Options: For the glaze, try substituting orange juice or cranberry juice for the heavy cream. You can also substitute milk if you don't have cream. If you don't have a bundt pan, use a square pan, then cut cake into squares and drizzle with glaze.


    • 1 box yellow cake mix
    • 1 can pumpkin
    • 2 teaspoons pumpkin pie spice
    • 1/4 cup powdered sugar
    • 1-2 tablespoons heavy cream
    • Nonstick cooking spray


Preheat oven to the temperature instructed by your box of cake mix for bundt pan (this temperature is usually 350°F). Spray a bundt pan with nonstick cooking spray.

In a large bowl combine cake mix, pumpkin, and pumpkin pie spice. Mix until combined. Transfer to prepared cake pan.

Bake cake according to package instructions (usually 45 to 50 minutes, until a cake tester or toothpick comes out clean). Let cool in the pan on a cooling rack 10 minutes, transfer to serving plate.  

In a small bowl, mix powdered sugar with 1 tablespoon of heavy cream.  It should be thin enough to drizzle, but still have some body to it.  If it is too thick, add a touch more cream.  Drizzle over cake.