Pumpkin Bundt Cake
This easy Pumpkin Bundt Cake recipe starts with a box of cake mix and a can of pumpkin and ends up as a delicious, pumpkin spice cake that makes an amazing fall dessert.
Pumpkin Bundt Cake is moist, lightly spiced cake made with just a few simple ingredients. Both of us get bored with pumpkin pie holiday after holiday and this beautiful fall cake is an easy way to change things up while still getting a big helping of that pumpkin spice flavor.
This cake is easy enough for a beginner and tastes like you’re a master baker. It starts with a box of cake mix and then we add in pumpkin puree, pumpkin spice, eggs, and oil to make the ultimate fall dessert.
If you love pumpkin spice season we’ve got a great recipe for making your own pumpkin spice, then you can use it for a delicious fall breakfast with this Pumpkin Spice Dutch Baby and a super quick and easy recipe for Pumpkin Pie Dip. It’s always a hit at parties!
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What You’ll Need
- Spice cake mix – I love the extra punch of spice flavor this cake mix has but you can also use a yellow cake mix in a pinch. Just make sure you read the recipe notes because you’ll want to add some extra pumpkin pie spice. Note: Yes, yes I know it shows a yellow cake mix in the photo above but I made it with each type and spice cake mix truly has the best flavor!
- Canned pumpkin – make sure it is not pumpkin pie mix!
- Water – for making sure the cake is moist
- Vegetable oil – you could use another light tasting oil if you prefer
- Pumpkin pie spice – We have a simple recipe for making your own pumpkin pie spice or you can find this at your local store.
- Eggs – they help hold the cake together and give it a little fluffiness.
- Powdered sugar – This is for the glaze, that delicious cream cheese icing you’ll pour over the finished cake.
- Cream cheese – I’m a sucker for a cream cheese icing, especially paired with pumpkin. Just a little bit of cream cheese is the perfect addition to the icing on top!
- Milk or heavy cream – Just a little is all you need to thin down the icing so it is a pourable consistency.
- Orange food coloring – This is totally optional but it helps give the cake a uniform orange coloring. You won’t need much, just enough to tip the brown color of the spice cake mix to a slightly more orange tone.
How to Make It
Prep the oven and pan. Preheat your oven to 325 degrees F. Prepare a 12 cup bundt pan by greasing and lightly flouring it. See “How to Prepare a Bundt Pan” below for detailed instructions.
Mix everything together. In a large bowl, combine the dry cake mix, canned pumpkin, water, vegetable oil, pumpkin pie spice, and eggs. Add in the orange food coloring stirring well in between drops, until your cake takes on an orange color. Mix it all together until well combined. Pour the batter into the bundt pan and lightly tap the pan against your counter a few times to level everything out.
Bake. Bake for 35-55 minutes or until a toothpick stuck in the center comes out clean. Once you take the cake out of the oven allow it to cool for 15 minutes before removing the cake from the pan. Then let it cool completely.
Ice the cake. Mix the powdered sugar and cream cheese together. Add the milk or cream 1 teaspoon at a time until you reach a thick but pourable consistency. Slowly drizzle the icing over the bundt cake and then let it sit for about 30 minutes to firm up before serving.
Can You Use Cake Mix in a Bundt Pan?
You can definitely use a cake mix designed for two 9-inch cake pans in a standard, 12 cup bundt pan. If you don’t know how many cups your bundt pan can hold, you can use a measuring cup to measure the amount of water the pan holds. The pan will hold the same amount of batter.
What Bundt Pan Should I Use?
We used a 12 cup bundt pan for this recipe. Alternatively you could use a 6 cup mini bundt pan. You’ll have enough batter for two batches and you’ll want to fill each mini bundt with about 1/4 cup of batter. Either way, you can make a great looking pumpkin bundt cake perfect for sharing this holiday season.
How to Prepare a Bundt Pan
It is really important to prepare the bundt pan well so the cake won’t stick to the bottom of the pan. To do this use cold butter, or shortening and your fingers for the best results. Work a very thin layer of the butter or shortening into every crevice of the pan. You should not see big chunks of the butter/shortening just a thin, transparent coating.
Once the pan is coated in butter, shortening, or spray, use a small amount of flour to dry cake mix to coat the inside with flour. To do this, sprinkle a small amount on the bottom and then roll it around the pan until it is evenly coated. Pour out the excess flour when you are done.
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Pumpkin Bundt Cake
- Preheat oven to 325 degrees F.
- In a large bowl combine the dry spice cake mix (see note #1 if you use yellow cake mix), canned pumpkin, water, vegetable oil, pumpkin pie spice, and eggs. Stir together until well combined.
- Prepare a 12 cup bundt pan by greasing and lightly flouring it.
- Fill the mold with the batter.
- Bake for 35 – 45 minutes or until a toothpick stuck in the center comes out clean.
- Remove from the oven and let cool for 15 minutes before removing the cake from the pan and letting it cool completely.
- In a small bowl combine the powdered sugar, cream cheese, and milk stirring it together. You’ll want to add the milk a little at a time until you get to a thick but pourable consistency. It’s possible you may not use it all.
- Place the bundt cake on a platter with the domed side up. Drizzle the icing over the top.
- Let the icing firm up for about 30 minutes before serving.
- If you use yellow cake mix use 3 tablespoons of pumpkin pie spice to give it plenty of flavor.