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I feel like it is an unspoken rule that Fall hasn’t arrived until you have had a taste of pumpkin. This Pumpkin Spice Bundt Cake with Cream Cheese Frosting will not only bring in Fall but will hit every taste bud. Made with very few ingredients, this cake is easy enough to make any day of the week.
A Quick Look at the Recipe
- Recipe Name: Pumpkin Spice Bundt Cake with Cream Cheese Frosting
- Prep Time: 15 minutes
- Bake Time: 55 minutes
- Servings: 10 servings
- Time Saving “Practically Homemade” Ingredients: Yellow cake mix, vanilla instant pudding mix, canned pumpkin puree
Table of Contents
Key Ingredients
- Cake Mix: Starting with a cake mix means you get a perfectly moist pumpkin spice cake without measuring out a bunch of different dry ingredients. The yellow cake mix has the perfect flavor to go with the pumpkin and spices.
- Pudding Mix: Vanilla instant pudding mix is the secret to keeping your cake incredibly moist! The pudding mix adds extra richness and helps the cake stay soft for days. I love adding it to this Blueberry Bundt Cake too!
- Pumpkin Puree: Make sure you’re using pure pumpkin puree and not pumpkin pie filling! The puree adds moisture, flavor, and that gorgeous orange color. I love using it in lots of pumpkin desserts.
See recipe card for full information on ingredients and quantities.
How to make a Pumpkin Spice Bundt Cake with a Cake Mix
Step 1: Preheat your oven to 350° and grease your bundt pan well. Whisk together the cake mix, pudding mix, cinnamon, and pumpkin pie spice in a medium bowl. In a separate bowl, mix the pumpkin puree, eggs, and oil until smooth. Add the wet ingredients to the dry ingredients and mix until you have a thick batter.
Step 2: Pour into your bundt pan and bake for 50-65 minutes, or until a toothpick comes out clean.
Step 3: Let the cake cool in the pan for 10 minutes, then flip it onto a plate and cool completely.
Step 4: Beat the cream cheese, powdered sugar, and vanilla until smooth. Add milk a tablespoon at a time until it’s easy to drizzle. Spoon into a zip-top bag, snip the corner, and drizzle over the cooled cake.
Expert Tips
- Grease your bundt pan really well. This pumpkin spice pound cake has a lot of moisture from the pumpkin, so you want to make sure it releases cleanly. Use butter or baking spray with flour, and get into all those ridges and crevices of the pan. Here are all of my bundt cake tips.
- Don’t skip the cooling time in the pan. Those 10 minutes let the cake firm up just enough to hold its shape when you flip it. If you try to remove it too early, it might fall apart.
- Check for doneness starting at 50 minutes. Ovens vary, and bundt pans conduct heat differently depending on the material. A toothpick should come out clean or with just a few moist crumbs.
- Let the cake cool completely before frosting. If the cake is even slightly warm, the cream cheese frosting will melt right off instead of creating those pretty drizzles.
- Adjust the frosting consistency as needed. If your frosting is too thick to drizzle, add another tablespoon of milk. If it’s too thin, add a bit more powdered sugar.
Storage and Freezing
Store: Keep leftover pumpkin spice bundt cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Let it come to room temperature before serving
Freeze: Wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours. Make the cream cheese frosting fresh when you’re ready to serve.
Pumpkin Bundt Cake FAQs
You can bake this in a 9×13 inch pan instead of a bundt pan. The baking time will be shorter, around 35-45 minutes, so start checking for doneness at 35 minutes. You’ll lose that beautiful bundt shape, but the flavor will be just as delicious!
Yes, but make sure you cook and puree it until it’s completely smooth and not watery. Homemade pumpkin puree can have more liquid than canned, which might affect your baking time and texture.
Of course! You could dust it with powdered sugar instead {like this brownie bundt cake}, or serve slices with a dollop of whipped cream. Without the frosting, it would make a delicious breakfast treat!
Do you love pumpkin desserts? try these..
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Pumpkin Spice Bundt Cake with Cream Cheese Frosting
Ingredients
Pumpkin Spice Bundt Cake
- 1 box yellow cake mix, {13.25 ounces}
- 1 box vanilla instant pudding mix, {3.4 ounces}
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 15 ounces pumpkin puree
- 4 large eggs
- ½ cup vegetable oil
Cream Cheese Frosting
- 4 oz. cream cheese , {softened}
- 1 cups powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- In a medium bowl combine spice cake mix, pudding mix, cinnamon and pumpkin pie spice. Whisk until the ingredients are combined. In a separate bowl combine the pumpkin puree, eggs and oil. Mix by hand or with an electric mixer until all of the ingredients are mixed thoroughly. Add the wet ingredients to the dry ingredients and continue to mix until you have a thick batter.
- Pour pumpkin spice batter into the prepared bundt cake pan and spread into an even layer. Bake for 50-65 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If the cake has not pulled away from the sides and the middle, then run a knife around it. After 10 minutes, invert the cake onto your cake plate and let the cake cool completely.
Frosting
- While the cake is cooling, combine the cream cheese, powdered sugar and vanilla in a medium bowl. Mix with an electric mixer until you have a smooth mixture, add a tablespoon or two of milk if you need for a consistency that is easy to pipe. Spoon frosting into a Ziploc bag and cut a small triangle from one corner. Drizzle over the cooled cake as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you still have the older recipe? (I.e. no pudding and using a spice cake mix). We loved it!
I don’t but you can substitute the spice cake mix with a yellow cake mix and 2 teaspoons of pumpkin pie spice.