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.

Course Dessert

Cuisine American

Keyword pumpkin bundt cake, pumpkin cake with cake mix

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 247kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

1 box Spice cake mix
1 cup Canned pumpkin not pumpkin pie mix!
½ cup Water
⅓ cup Vegetable oil
1 tablespoon Pumpkin pie spice see notes if you are using a yellow cake mix
4 large Eggs
Orange food coloring optional
1 cup Powdered sugar
2 ounces Cream Cheese room temperature
2 tablespoons Milk

Instructions

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. See note 2.
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.

Video

Notes

If you use yellow cake mix use 3 tablespoons of pumpkin pie spice to give it plenty of flavor.
This recipe if for a 12 cup bundt pan. If you are using a 10 cup bundt pan the bake time will be closer to 45 minutes. Make sure you check before removing from the oven.

Nutrition