Cinnamon Roll Pumpkin Bundt Cake

Enjoy this fragrant Pumpkin Bundt Cake recipe filled with cinnamon roll goodness and creamy sweet icing. It’s such a hit for Fall baking. Such a simple cake to put together that makes the perfect dessert for your upcoming parties!

pumpkin bundt cake on cake stand

Pumpkin Bundt Cake

There’s something so magical about baking during Fall months! This simple pumpkin bundt cake recipe is so perfect for the Holidays and really any family gathering! It’s got all of your favorite cinnamon roll flavors plus pumpkin spice. Can’t wait for you to make it!

Be sure to try my Pumpkin Chocolate Chip Bread recipe too. Follow Picky Palate on Instagram for daily recipe inspiration.

pumpkin bundt cake batter in bundt cake pan

What You’ll Need

  • yellow cake mix– I use either Pillsbury or Duncan Hines for my cake mixes.
  • can of pure pumpkin puree– When shopping for pumpkin puree, make sure you don’t get pumpkin pie filling. Can should say just pure pumpkin puree.
  • large eggs– I use large eggs in all of my baking recipes for consistency.
  • canola oil– Canola oil is part of the wet ingredients. Helps keep cake soft and moist.
  • Instant Vanilla Pudding Mix– Find the pudding mixes in the baking section of the grocery store.
  • light or dark brown sugar– When shopping for brown sugar, you’ll see light brown sugar and dark brown sugar available. I like the richness of the dark brown sugar for this cake.
  • ground cinnamon– Ground cinnamon is the perfect spice with pumpkin desserts.
  • powdered sugar– Also referred to as confectioners sugar, this sugar is used to make the icing.
  • heavy cream- You’ll use the heavy cream to help make the creamy icing for the cake.

How To Make Pumpkin Bundt Cake

  1. Preheat oven to 350 degrees F.  and spray a bundt cake pan with cooking spray.
  2. Place cake mix, large eggs, pumpkin puree, canola oil, milk and pudding mix into a large bowl. Use an electric mixer or mix by hand until cake batter is well combined. Pour half of cake batter into prepared bundt cake pan, spreading evenly.
  3. Place brown sugar and cinnamon into a medium bowl, mixing to combine. Spoon brown sugar mixture over cake batter in bundt cake pan. Pour or spoon remaining cake batter over filling layer. Bake for 45-55 minutes, or until cake is baked through. Test with toothpick if needed. Remove cake and let cool completely. Once cooled, carefully flip cake over onto cake stand.
cinnamon roll filling layered on half of pumpkin bundt cake

After you’ve poured half of the pumpkin cake batter into the bundt cake pan, add your brown sugar and cinnamon topping evenly to the top. Pour the remaining cake batter over top and bake at 350 degrees F. until cooked through, anywhere from 45-55 minutes.

icing pumpkin bundt cake

Once bundt cake has cooled, carefully flip over onto the cake stand of your choice. If you’re shopping for cake stands, check out TJ Maxx Home Goods. I find really unique pieces at a great price there.

Prepare your icing and slowly drizzle over the top of your cooled cake.

pumpkin bundt cake on cake stand

How To Serve

Serve your Cinnamon Roll Bundt Cake at any occasion where cake is needed. Such a great cake for Holidays, Sunday Dinner Dessert, Thanksgiving and even Christmas. Your guests will love it. Slice cake into desired slices. It’s delicious with a scoop of vanilla ice cream on the side as well.

Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. It’s delicious chilled or you can warm in the microwave if desired too.

pumpkin bundt cake on cake stand

Cinnamon Roll Pumpkin Bundt Cake

This Cinnamon Roll Bundt Cake could not be more simple to make and is perfect for Fall baking! Cinnamon spices and pumpkin make a delicious cake this season.
Course: Dessert
Cuisine: American
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Servings: 12 people
Calories: 245kcal
Author: Jenny
Cost: $15
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Equipment

  • Oven
  • bundt cake pan
  • cooking spray
  • mixing bowls
  • electric mixer
  • measuring cups
  • measuring spoons
  • mixing spoon
  • whisk

Ingredients

  • Box of Yellow Cake Mix
  • 4 large eggs
  • 15 ounce can pumpkin puree
  • 1/2 cup canola oil
  • 1/2 cup milk
  • Instant vanilla pudding mix
  • 1 cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup powdered sugar
  • 3-4 tablespoons heavy cream

Instructions

  • Preheat oven to 350 degrees F. and spray a bundt cake pan with cooking spray.
  • Place cake mix, large eggs, pumpkin puree, canola oil, milk and pudding mix into a large bowl. Use an electric mixer or mix by hand until cake batter is well combined. Pour half of cake batter into prepared bundt cake pan, spreading evenly.
  • Place brown sugar and cinnamon into a medium bowl, mixing to combine. Spoon brown sugar mixture over cake batter in bundt cake pan. Pour or spoon remaining cake batter over filling layer. Bake for 45-55 minutes, or until cake is baked through. Test with toothpick if needed. Remove cake and let cool completely. Once cooled, carefully flip cake over onto cake stand.
  • Place powdered sugar and heavy cream into a medium bowl, slowly pour in heavy cream whisking consistently until a nice thick icing consistency is achieved. Slowly drizzle icing over top of cake. Cut into slices and serve.

Nutrition

Calories: 245kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 33mg | Potassium: 140mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5668IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
Keywords: cinnamon roll pumpkin bundt cake, pumpkin bundt cake, pumpkin bundt cake recipe
7 Responses
  1. Perry

    Hi! I’m curious what the cake part tastes like by itself–if I didn’t do the filling layer. I like to make cakes to have with coffee that are fairly plain and not sweet.

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