This Pumpkin Donut Cake is a delightfully moist, airy cake packed with fall flavors. With a dusting of cinnamon sugar and a maple cinnamon glaze, it’s perfect for your Thanksgiving dessert table!
Prep Time20 minutesminutes
Cook Time35 minutesminutes
Additional Time20 minutesminutes
Total Time1 hourhour15 minutesminutes
Ingredients
For the Cake
1box, 15.25 ounces spice cake mix (just the dry cake mix, no added ingredients)
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Instructions
Preheat oven to 350°F. Spray a 10-cup Bundt pan with nonstick baking spray, and set aside.
In a medium mixing bowl, combine the spice cake mix, milk, eggs, pumpkin puree, pumpkin pie spice, and cinnamon. Using a whisk or hand-held mixer, beat until well-combined.
Pour the cake batter into the prepared pan, and smooth it out. Bake for 35 - 40 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean, or with a few crumbs stuck to it.
Remove the cake from the oven and cool for 20 minutes. While it is cooling, mix the cinnamon and sugar for the topping in a small bowl.
Place the cooled cake on a wire rack. Melt the butter, and use a basting brush to brush the butter all over the top and sides of the cake. Allow to set for about 1 minute, nd then sprinkle the cinnamon sugar all over the top and sides of the cake.
Make the cinnamon maple topping: In a medium bowl, combine the powdered sugar, maple extract, and ground cinnamon. Mix well to combine. Use a spoon to drizzle the glaze over the cake. Alternatively, pour the glaze into a zip-top bag and snip the corner off. Use this to drizzle the glaze over the cake.
Serve immediately.
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Notes
Storage: Store this cake at room temperature, in an airtight container such as a cake stand with a fitted lid. It will keep for about 5 days.