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
1tablespoonPumpkin pie spicesee notes if you are using a yellow cake mix
4large Eggs
Orange food coloringoptional
1cupPowdered sugar
2ouncesCream Cheeseroom temperature
2tablespoonsMilk
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.