Gluten-Free Cinnamon Roll Pumpkin Bundt Cake
A moist pumpkin bundt cake swirled with a cinnamon brown sugar layer that mimics the beloved flavors of cinnamon rolls. Made with convenient boxed cake mix and pumpkin puree, this dessert combines the warm spices of fall with the comforting sweetness of cinnamon rolls. The vanilla pudding mix keeps the cake tender while the heavy cream glaze adds a rich finishing touch. Perfect for autumn gatherings, holiday desserts, or whenever you crave the cozy flavors of pumpkin and cinnamon in cake form.
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 15 ounce can pumpkin puree
- ½ cup canola oil
- ½ cup milk
- 3 ⅜ ounce box instant vanilla pudding mixinstant butterscotch pudding mix1:1noneadds dairy
different flavor profile
- 1 cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 3 tablespoons heavy cream
Instructions
- 1
Preheat oven and spray bundt cake pan with cooking spray
- 2
Mix cake mix, eggs, pumpkin puree, canola oil, milk and pudding mix until well combined
- 3
Pour half of batter into prepared bundt pan and spread evenly
- 4
Combine brown sugar and cinnamon in bowl
- 5
Spoon brown sugar mixture over batter in pan
- 6
Pour remaining batter over filling layer
- 7
Bake until cake is baked through and toothpick comes out clean
- 8
Cool completely then flip cake onto serving stand
- 9
Whisk powdered sugar and heavy cream until thick icing consistency
- 10
Drizzle icing over cake and slice to serve
Tips
Test doneness with a toothpick as baking time can vary between 45-55 minutes depending on your oven.
Let cake cool completely before removing from pan to prevent breaking.
Adjust glaze consistency by adding cream gradually until desired thickness is reached.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead without glaze, add glaze before serving
Serve at room temperature, cut into slices
Common Mistakes
Don't skip cooling completely to avoid cake breaking when removing from pan
Don't over-mix batter to avoid tough cake texture
Substitutions
different flavor profile
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 cup cooked and pureed fresh pumpkin, but canned pumpkin puree provides more consistent moisture and flavor.
How long does this cake keep?
The cake stays fresh covered at room temperature for 3 days or refrigerated for up to 1 week.
Can I freeze this bundt cake?
Yes, wrap unfrosted cake tightly and freeze for up to 3 months. Thaw completely before glazing and serving.