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This pumpkin cake is made with cake mix and topped off with a brown sugar glaze for an easy Fall treat that tastes like it was baked from scratch. Starting with cake mix keeps it simple, the addition of canned pumpkin makes the cake so moist, and that brown sugar glaze is so good you might want to drink it!
That brown sugar glaze, though.
Have I already shared a pumpkin bundt cake with you before? Yes, but that one is topped off with a cream cheese glaze and this one is topped off with a brown sugar glaze.
I just believe in having lots of options, you know?
Both recipes are for pumpkin cakes with cake mix, because I love a little shortcut! Keeps life simple, and often just makes baking a little more enjoyable!
The cake here is moist and nicely spiced with all those warm pumpkin spices we love, but I have to say that the star of the show (for me) is that brown sugar glaze. I have considered pouring it into a glass, popping in a straw, and going for it. Haven’t done, most def have thought about it.
3 Reasons You’ll Love This Recipe
It starts with a shortcut. There’s no shame in starting with a cake mix and we doctor this one up with extra spices and canned pumpkin.
Did I already mention that glaze? Literally just so good. Brown sugar, butter, and cream cook together into this brown sugar caramel-y concoction that thickens up just enough to cling to the cake.
It’s Fall on a plate. Between the pumpkin spice, the canned pumpkin, and the warm brown sugar glaze, this one is perfect for the season.
Pumpkin Cake with Cake Mix Ingredients:
Cake Mix – Box sizes vary and they seem to be shrinking these days. Any yellow cake mix from 15-18 ounces will work well here. Use spice mix if you want extra spice.
Pumpkin – Be sure to use pumpkin puree and not pie filling. Pie filling has added spices, sugar, and liquid that throw it all off.
Pumpkin Pie Spice – My homemade pumpkin pie spice is perfect here, but feel free to use store-bought. Add extra if you like a heavily spiced cake.
See the recipe card for full information on ingredients and quantities.
Brown Sugar Glaze Ingredients:
Brown Sugar – Using dark brown sugar is going to give you the deepest flavor, but light brown will work in a pinch.
Cream & Butter – You’ll want to use real cream (not milk or half & half) and real butter (not margarine) for this recipe.
Powdered Sugar – You’ll whisk in powdered sugar at the end to help thicken up the glaze a bit.
Step by Step Instructions:
Beat together the ingredients for the cake in a mixing bowl. An electric mixer will help this go quick!
Butter and flour a bundt pan and then pour the cake batter into it. Bake for 40-50 minutes and then cool completely before glazing.
Boil together the butter, cream, and sugar for 1 minute and then whisk in the powdered sugar and salt. Let the glaze cool a bit before drizzling over the cake.
Pour the brown sugar glaze over the pumpkin cake. Use as much or as little as you’d like. Let the glaze firm up for a few minutes before slicing the cake.
My Favorite Bundt Pan!
A quality bundt pan is essential! This one is non-stick, budget friendly, and gets used often in my home.
Helpful Tip!
Storage & Freezing:
Room Temperature: The cake will keep covered at room temp for up to 2 days.
Refrigerator: For longer storage, refrigerate for up to 5 days. Let the cake slices sit out for a few minutes to warm up just a bit before serving, for the best flavor and texture.
Freezer (cake only): Wrap the un-glazed cake tightly and freeze for up to 3 months. Thaw overnight in the fridge, then make a fresh batch of glaze before serving.
Make Ahead (glaze): The glaze can be made up to a week in advance and stored in a sealed jar in the fridge. Warm it gently until pourable before using.
Leftover Hack!
If you have extra glaze, it’s delicious stirred into hot coffee or drizzled over a scoop of ice cream!
More Fall Favorites:
- Apple Bread Recipe
- Pumpkin French Toast Casserole
- Pumpkin Donut Bread
- Apple Cider Donut Cake
- Pumpkin Waffles
Pumpkin Cake with Yellow Cake Mix and Brown Sugar Glaze
Ingredients
For the cake:
- 15 ounces yellow cake mix see notes
- 15 ounces canned pumpkin puree
- 4 large eggs
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
For the glaze:
- 1 cup dark brown sugar
- 3/4 cup heavy cream
- ¼ cup butter
- ½ cup powdered sugar
- Pinch of salt
Instructions
To make the cake:
- Preheat oven to 350 degrees and liberally butter and flour a bundt pan.
- In a large bowl, beat together the cake ingredients using an electric mixer until well combined, light, and somewhat fluffy.
- Add batter to the prepared bundt pan and bake for 45-50 minutes or until a tester comes out clean.
- Cool for 15 minutes in the bundt pan before turning onto a cake platter to finish cooling. Cool completely before glazing.
To make the glaze:
- Add the brown sugar, cream, and butter to a medium sauce pan over medium heat. Stir constantly as the butter melts.
- Once melted, stop stirring and bring the mixture to a boil. Let boil for 1 minute and then remove from the heat.
- Whisk in the powdered sugar and a pinch of salt until the mixture is smooth and well combined.
- Let cool for 5-10 minutes to thicken up a bit before drizzling over the cake. If the glaze cools too much, reheat just enough to make it pourable again.
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