Jana's Corner & One and Done Recipes

This easy pumpkin Bundt cake was a hit at mahjong night—the ladies enjoyed it before I even had a chance to take a picture! Yellow cake mix and pumpkin make it simple, while vanilla yogurt keeps it moist. A honey-cinnamon glaze adds the finishing touch.

Prep: About 10–15 minutes | Bake: About 40–50 minutes | Pan: 10–12-cup Bundt pan | Serves: About 12

Cake ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
• 3 large eggs
• ⅓ cup mild olive oil
• ¼ cup vanilla Greek yogurt
• ¼ cup milk or unsweetened almond milk

Warm spices

• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional)

Honey-cinnamon glaze

• ¾ cup powdered sugar
• 1 tablespoon honey
• 1–2 tablespoons milk, as needed
• ¼ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Thoroughly grease and flour a 10–12-cup Bundt pan, getting into every ridge.
2. In a large mixing bowl, combine the yellow cake mix, pumpkin purée, eggs, olive oil, vanilla yogurt, and milk. Add cinnamon, ginger, nutmeg, and optional cloves. Mix just until smooth and combined.
3. Spoon the batter into the prepared Bundt pan and smooth the surface.
4. Bake until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs, about 40–50 minutes. Begin checking early, as oven and pan sizes vary.
5. Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack and cool completely.
6. For the glaze, whisk together powdered sugar, honey, cinnamon, vanilla extract, and 1 tablespoon milk. Add more milk a little at a time until thick but pourable.
7. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Let set briefly before serving.

Jana’s notes

I used vanilla yogurt instead of sour cream in the cake. To get those pretty drips down the Bundt ridges, spoon the glaze around the top edge and let gravity do the work.