Pumpkin Spice Bundt Cake with Cream Cheese Frosting

4.21 from 24 votes

Pumpkin Spice Bundt Cake with Cream Cheese Frosting

A simple 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.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: June Albertson-Dick

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

Keep leftover cake in an airtight container in the refrigerator for up to a week. You can also freeze the unfrosted cake tightly wrapped in plastic wrap and foil for up to 3 months.

Nutrition