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.  Scroll down for all of the details.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

When I said that there were very few ingredients, I wasn’t kidding.  The Pumpkin Spice Bundt Cake with Cream Cheese Frosting starts with a cake mix and only has 3 other additions.  The result is a super moist and flavorful pumpkin spice cake that is even better drenched in homemade cream cheese frosting.

You could definitely go with store bought frosting {see my tip for using it on a bundt cake here} but in my opinion homemade is the way to go.  It isn’t complicated but it sure adds a special flavor that can’t be beat.

When going “practically homemade“, it’s all about balance.  A cake mix here and homemade frosting there, equals a superb cake that everyone will love.

Disclaimer: This Pumpkin Spice Bundt Cake with Cream Cheese Frosting Recipe recipe may contain affiliate links and I will receive a small commission from any purchases you may make from these links. It’s one of the ways I support my site.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

I just can’t deny my love for a bundt cake.  Turn it out of the pan, pour over the frosting and you have a spectacular cake that everyone will think you spent hours on.

How to make a Pumpkin Spice Bundt Cake with a Cake Mix

Prepare your bundt pan by spraying pan liberally with non-stick spray.  I have heard great things about  Bakers Joy spray, it has a little flour incorporated into it.  When I am out town I will buy some and let you know how it goes.

Begin by mixing the spice cake mix, can of pumpkin puree, eggs and oil {I like to use a hand held mixer}.  You can add a little pumpkin pie spice here if you want but I have found that the spice cake mix has just enough.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

Pour the batter into the prepared bundt pan and spread it out into an even layer.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.  

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

Remove your pumpkin spice bundt cake from the oven.  If the sides and middle of the cake are not loose, then run a knife around them.  Let the cake cool in the bundt pan for 10 minutes.

After 10 minutes, shake the pan a couple of times to be sure that the cake isn’t sticking somewhere and invert it onto the cake plate you are using.  

How to Invert your Pumpkin Spice Bundt Cake

To invert the cake, place the cake plate on top of the cake filled bundt pan.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

Then holding onto the cake plate and bundt pan, turn both over so that the cake plate is right side up.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

Remove the bundt pan and let your pumpkin spice bundt cake cool completely.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

While the pumpkin spice bundt cake is cooling you can turn your attention to the frosting.  Combine the butter and cream cheese, mix until you have a smooth mixture.  Add in vanilla, mix again. 

Finally, add in the powdered sugar and mix until completely incorporated.  Use a little milk to get a consistency that is easy to pipe.  Scoop the frosting into a Ziploc bag and cut a small triangle off of one corner.  Drizzle the cake with the frosting as desired.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

Serve or cover and keep at room temperature for up to 4 days or refrigerate for up to 6 days. 

The finished cake is the perfect fall treat.  Loaded with pumpkin and covered in a decadent cream cheese frosting, it will be a new family favorite.  Put it on this weekends menu and don’t forget about Thanksgiving!  It would be such a perfect addition to your table.

Pumpkin Spice Bundt Cake with Cream Cheese Frosting recipe featured by top US food blog, Practically Homemade

Do you love this pumpkin spice bundt cake with cream cheese frosting?  Try these awesome recipes…

Pumpkin Spice Bundt Cake with Cream Cheese Frosting

A simple spice cake mix is turned into a spectacular Pumpkin Spice Bundt Cake with only a handful of ingredients and made even more special the addition of homemade cream cheese frosting.

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 slices

Ingredients

Pumpkin Spice Bundt Cake

  • 1 spice cake mix
  • 1 15 oz. can pumpkin puree
  • 3 eggs
  • 1/3 cup vegetable oil

Cream Cheese Frosting

  • 4 oz. cream cheese {softened}
  • 1/4 cup butter {softened}
  • 1 1/2 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°. Prepare bundt pan by spraying it liberally with non-stick cooking spray. Set aside.

  2. In a medium bowl combine spice cake mix, pumpkin puree, eggs and oil. Mix by hand or with an electric mixer until all of the ingredients are mixed thoroughly. Pour pumpkin spice batter into prepared bundt cake pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from 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.

  3. While the cake is cooling, combine the cream cheese, butter, 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 needed 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.

  4. Serve your pumpkin spice bundt cake with cream cheese frosting or cover it and keep at room temperature for up to 4 days. It can be refrigerated for up to 6 days.