Cinnamon Roll Pumpkin Bundt Cake

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

Keyword cinnamon roll pumpkin bundt cake, pumpkin bundt cake, pumpkin bundt cake recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings people

Calories 245kcal

Author Jenny

Cost $15

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
3.4 ounce box 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.

Notes

Make sure your bundt cake pan is properly greased so you don't get any sticking when trying to flip.

Cool cake before flipping. You do not want to flip a warm cake.

Make sure cake is cooled before icing.

Nutrition