Pumpkin Bundt Cake with Cake Mix

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This Pumpkin Bundt Cake with Cake Mix is the perfect cake for pumpkin lovers and Fall. It’s the easiest to make and made with cake mix, real pumpkin purée and warm spices. Topped with a cream cheese frosting and is super fluffy, soft and full of Fall flavors.

PIN this Pumpkin Bundt Cake recipe to try later!

Pin

PUMPKIN BUNDT CAKE with CAKE MIX

This Pumpkin Bundt Cake with Cake Mix will be a new Fall favorite and it’s quick to whip up! Loaded with sweet pumpkin, cozy spices and a box of cake mix. This festive dessert tastes homemade but takes minimal effort in the kitchen.

The cake is topped with a sweet yet slightly tangy cream cheese frosting that perfectly complements the pumpkin spice flavor. Thanks to the pumpkin purée, the texture is extra soft, moist, and tender—making it the perfect dessert for Fall parties, Halloween, Thanksgiving, or anytime you’re craving pumpkin cake!

I love baking bundt cakes because they are so pretty, easy and you don’t have to do any fancy decorating, Other bundt cake recipes to try is my Apple Cinnamon Spice Bundt Cake, Strawberry Bundt Cake, Double Chocolate Bundt Cake and Chocolate Chip Bundt Cake.

Pin

Pin

key ingredients

• Cake mix: We use yellow cake mix but white cake mix will work too. Yellow cake mix has more of a rich, custardy flavor.
• Oil: Vegetable oil or canola oil could be used to make the cake moist.
• Eggs: We use 3 whole large eggs.
• Pure canned pumpkin purée: The key ingredient. Adds pumpkin flavor and we can’t make this recipe without it! Be sure not to use pumpkin pie filling.
• Pure vanilla extract: Adds more warm flavor.
• Spices: Ground cinnamon and pumpkin pie spice.
• Brown sugar and white sugar: Adds the perfect amount of sweetness.
• Milk: Used t make the cake extra soft.
• Sour cream: Adds more moisture and creates a soft teture. You could also use plain yogurt.

Pin

how to make pumpkin bundt cake with cake mix

Mix all ingredients together: Preheat oven to 350 degrees F and generously grease a bundt pan. You could also coat the pan with a cinnamon sugar mixer. In a large bowl, beat together all of the cake ingredients with an electric hand mixer or hand whisk until smooth and combined. Be sure to scrape down the sides of the bowl with a rubber spatula.

Bake cake: Pour batter into the prepared bundt pan. Bake cake for 40-50 minutes or until the tops are light golden brown and the sides pull away from the pan. You can also insert a toothpick into the center and make sure it comes out clean.

Place on wire rack to cool: Once the cake is baked, let cool for 10-15 minutes before turning it over onto a cooling rack. Make sure to lightly pat all of the sides of the pan so it can release immediately. If the cake doesn’t release right away, let it cool for another 5 minutes and shake or pat the sides more.

To make the frosting

Make cream cheese frosting: In a large or medium bowl, beat the butter and cream cheese until smooth and there aren’t any lumps. Add the powdered sugar and vanilla extract and beat together until combined, creamy and smooth. If the frosting seems too thin, add more powdered sugar, if it’s too thick, add milk.

Top cake with frosting and serve: Transfer cooled bundt cake to a serving plate, spread frosting on top or pipe it on top with a piping bag with a large tip. Slice and enjoy!

Pin

recipe variations & tips

• Make sure to use room temperature ingredients. This will ensure a smooth and velvety batter and the ingredients will incorporate easily. 
• Make sure not to over-bake the cake. Every oven is different, so the bake times will be different.
• Grease the pan thoroughly: There’s nothing worse than your cake sticking once it’s baked. Grease every inch of the pan with cooking spray and lightly dust with flour or cocoa powder.
• Toppings: Sprinkles, crushed gingersnap cookies, chocolate chips, chocolate shavings and chopped nuts and all make great options.
• Frosting: If you wanted to swap the cream cheese frosting for any of your favorites you could. Chocolate frosting, vanilla frosting, vanilla glaze or canned frosting could all be used instead. If you wanted to keep it plain, you can leave out the frosting and dust the top with powdered sugar.

Pin

faq

Can I make this in two 8 or 9-inch baking pans instead?

You can, just note that you will also have to decrease the baking time significantly.

Do I have to frost the cake?

You do not have to frost the cake! If you prefer a lighter frosting option, I recommend dusting the cake with powdered sugar or drizzle with a light icing or glaze. 

Can I make this in a loaf pan?

Yes! You will need to divide the batter in half and bake each half in a loaf pan.

Can I make these into cupcakes?

Yes! Cupcakes are perfect to serve at parties, all have to do is add the batter to cupcake cake pan lined with liners and bake for 18-22 minutes.

Pin

leftovers & storage

Leftovers: Store leftover cake in an airtight container or cover plate with foil or plastic wrap. Store in a cool area for 2-3 days, then transfer to the refrigerator and store for 2 more days. The cake will start to dry out once it’s stored in the refrigerator.

Freeze: You can freeze unfrosted cake by wrapping the cooled unfrosted cake with plastic wrap, or cut into individual slices and wrap each slice, and then place in a heavy-duty ziplock bag or cover with aluminum foil. Freeze for up to 3 months.

Defrost: To defrost the unfrosted cake, let the cake thaw completely before frosting. Place cake in the refrigerator to sit overnight or sit out in the counter for at least 3 hours. Make frosting and enjoy.

Pin

Pin