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Spiced Pumpkin Bundt Cake with Citrus Glaze

Sandra Lee

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Turkey Delight

Rated: 4 stars out of 5Rate itRead users' reviews (76)

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Times:

Prep
15 min
Inactive Prep
--
Cook
50 min
Total:
1 hr 5 min
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Ingredients

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

Glaze:

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

Cake:

Directions

Preheat the oven to 350 degrees F.

Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.

Glaze:

Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

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Read more Comments & Reviews (76)

Comments & Reviews

  • recipe Spiced Pumpkin Bundt Cake with Citrus Glaze
    Beri Bronx, NY 11-28-2008

    Flag

    Cake was great, frosting needs work

    Rated: 3 stars out of 5
    Great idea, the cake was easy, the only problem was the icing. It tasted ok, but a regular white frosting would have been... better. The orange made it taste gross. I will definitely use this recipe again, but make a simple sugar frosting instead.Read more
  • recipe Spiced Pumpkin Bundt Cake with Citrus Glaze
    Debra Columbus, OH 11-27-2008

    Flag

    Pumpkin Spice Cake

    Rated: 4 stars out of 5
    Very good recipe. I am always looking for something different for my family dinners. In addition to the oi (1/2 C peanut... oil), I added a stick of butter and a tsp. of vanilla flavoring. The cake is firm and moist. I topped the cake with butter cream icing which I melted down and drizzed over the cake and added decorative sprinkles. You would have to be totally inept in the kitchen to mess of this recipe. Very easy and pretty! Thanks Sandra.Read more
  • recipe Spiced Pumpkin Bundt Cake with Citrus Glaze
    null null, null 11-21-2008

    Flag

    very good

    Rated: 5 stars out of 5
    It is so good I hope you will keep making it and trying to change it up! One thing to chang it is over powered by citrus!
  • recipe Spiced Pumpkin Bundt Cake with Citrus Glaze
    Joe Dowagiac, MI 11-18-2008

    Flag

    Did my own tweeking..........

    Rated: 4 stars out of 5
    I used a butter pecan cake mix instead of a yellow one. My bundt pan must be smaller, the recipe made two. In a smaller pan I... only had to bake for a little over 40 minutes, but it was moist!Read more
  • recipe Spiced Pumpkin Bundt Cake with Citrus Glaze
    Kacie Kingwood, TX 11-10-2008

    Flag

    Try Can of Pumpkin Instead for Pumpkin Bread

    Rated: 5 stars out of 5
    I didn't have a can of pumpkin pie mix on hand, so I used a can of pumpkin instead. It was absolutely delicious and had the... consistency of a pumpkin bread as opposed to pumpkin cake. Note: it takes about 15 more minutes to cook (total of 65 minutes) in the Bundt pan. Read more
  • recipe Spiced Pumpkin Bundt Cake with Citrus Glaze
    Mary Marietta, GA 10-27-2008

    Flag

    needs some tweeking...

    Rated: 2 stars out of 5
    I liked the taste of this cake, & got good reviews on it when I took it to a family reunion this weekend. And I plan on... making it again, but.......it needs some tweeking first. The user below who said it has WAY too much pumpkin pie spice was right - I'd cut it back by at least half if not 2/3. And I don't know if it was my oven, but mine came out more dry than I would have prefered - I'm going to cut back the cooking time by 5-10min. I like the ideas about making cupcakes with the extra batter - I didn't do that this time & came out with a taller than normal bundt cake.Read more
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