Pumpkin Spice Bundt Cake with Cream Cheese Frosting

4.18 from 23 votes

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.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Calories: 385kcal

Author: June Albertson-Dick

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

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

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