Pumpkin Bundt Cake
This semi-homemade Pumpkin Bundt Cake turns a regular spice cake mix into a moist pumpkin cake with a luscious frosting in just under an hour!
A FALL FLAVORED BUNDT CAKE
This Pumpkin Bundt Cake is not only pretty but it is like the fall season in cake form! Perfect for any celebration or just because, this cake is simple to make and bursting with pumpkin spice flavor. I love that you can take a simple spice cake mix and really jazz it up to turn it into this fabulous fall cake without a ton of extra work. This semi-homemade cake has an incredibly moist texture and a delicious pumpkin spice flavor with the smoothest cream cheese frosting!
FREQUENTLY ASKED QUESTIONS:
Yep! You can use the recipe below but follow for my Pumpkin Spice Cake with Cream Cheese Frosting. These recipes differ in that this spice cake mix is a bit richer since we’re adding melted butter, heavy cream and pumpkin pie spice. Also, there is the addition of pecans.
This particular recipe was only tested with a cake mix. However, if you have a homemade pumpkin spice cake recipe you always love to use, then by all means, please do. But I have not tested out or tried this recipe any other way but what you see below so I do not like to guess, especially with baked goods. Therefore I cannot give specific directions on how to tweak your homemade cake recipe to work with this one.
You can substitute the spice cake mix for butter pecan, vanilla, or yellow cake mix for a similar, though not identical, result. If you trade out the cake mix, you will want to alter the spices (perhaps add a bit more cinnamon or pumpkin pie spice) to help bring the pumpkin flavors through like a spice cake mix does.
Absolutely! If you don’t want to use a regular sized bundt cake, you can make smaller bundt cakes instead. You’ll need to adjust the baking time obviously. See my recipe for Mini Pumpkin Bundt Cakes for more details on baking time.
You bet. Instead of the cream cheese frosting, you can use a simple powdered sugar and milk frosting/glaze or any other flavored frosting. You can also use storebought cream cheese frosting instead.
Leftover pumpkin bundt cake can be stored in an airtight container or in a cake container in the refrigerator for up to 4 days. It can be frozen (if properly stored) for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- spice cake mix – you will not be following the box directions for this recipe.
- pumpkin pie spice – feel free to make your own pumpkin spice mix or buy the store-bought stuff
- pumpkin puree – use canned or homemade pumpkin puree. Do not use pumpkin pie filling.
- heavy cream – it needs to be heavy cream. The dense richness and moistness is really coming from the heavy cream and butter in this recipe. So don’t skip out on it!
- salted butter – the salted butter actually doesn’t have much salt in it – maybe 1/2 teaspoon so it’s not adding saltiness. It is a nice counterbalance to all the sweetness.
- large eggs – if you have time, allow these to come to room temperature. However, it’s not absolutely necessary if you don’t have time. It just helps it all mix into the rest of the batter a bit better.
- cream cheese – if your cream cheese isn’t fully softened (not melted) then you’ll end up with lumps in your frosting. And trust me, no amount of mixing will get them out.
- powdered sugar – Some bakers think you should sift the powdered sugar before using but I honestly never do and it’s always turned out great but you go with what you think is best. This recipe was not tested with sifted powdered sugar.
- chopped pecans – you could also use chopped walnuts.
HOW TO MAKE PUMPKIN BUNDT CAKE
Preheat the oven to 350F degrees. Spray a 10 or 12 cup bundt pan with nonstick baking spray (I like the kind that has flour in it (Baker’s Joy) – it works fantastic with bundt cakes). Ensure you spray really well into the creases. In a large bowl, mix together the cake mix and pumpkin pie spice until combined.
NOTE: You will not following the ingredient listing or the directions on the back of the box. Just toss the box. Add in the pumpkin puree, heavy cream, melted butter, and eggs. Mix well until smooth. This will be easiest with an electric hand mixer.
Pour the cake batter into the pan and gently tap it on the counter to remove any air bubbles. Bake for about 38-43 minutes or until the cake bounces back when gently tapped and a toothpick inserted into the center comes out clean. Allow the cake to cool for about 8-10 minutes and then turn out onto a cake stand or serving plate. Then let the cake to finish cooling completely before making the frosting.
To make the frosting, beat the cream cheese and powdered sugar in a medium-sized mixing bowl with a hand or stand mixer until smooth. Mix in the vanilla extract and then gradually mix in 1-2 Tablespoons of heavy cream. You want a thick frosting but you want it to be able to have enough movement where it will slowly go down the sides of the cake when you pour it on. So start with less heavy cream and add more as needed.
Spread the frosting on top of the cooled cake, allowing it to flow slightly down the sides.
Garnish with chopped pecans, cut into slices, and serve.
CRAVING MORE RECIPES?
Pumpkin Bundt Cake
Ingredients
Cake:
- 1 box box spice cake mix (don't follow the directions on the box)
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup heavy cream
- ¼ cup (½ stick) salted butter, melted
- 4 large eggs
Frosting:
- ½ cup (4 ounces) cream cheese, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 Tablespoons heavy cream
- chopped pecans (optional garnish)
Instructions
- Preheat the oven to 350F degrees. Spray a 10 or 12 cup bundt pan with nonstick baking spray (I like the kind that has flour in it – it works fantastic with bundt cakes). Ensure you spray really well into the creases.
- In a large bowl, mix together the dry cake mix and pumpkin pie spice until combined.
- Add in the pumpkin puree, heavy cream, melted butter, and eggs. Mix well until smooth. This will be easiest with an electric hand mixer.
- Pour the cake batter into the pan and gently tap it on the counter to remove any air bubbles.
- Bake for about 38-43 minutes or until the cake bounces back when gently tapped and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 8-10 minutes and then turn out onto a cake stand or serving plate. Then let the cake finish cooling completely before making the frosting.
- To make the frosting, beat the cream cheese and powdered sugar in a medium-sized mixing bowl with a hand or stand mixer until smooth.
- Mix in the vanilla extract and then gradually mix in 1-2 Tablespoons of heavy cream. You want a thick frosting but you still want it to have enough movement where it will slowly go down the sides of the cake. Start with less heavy cream and add more as needed.
- Spread the frosting on top of the cooled cake, allowing it to flow slightly down the sides.
- Garnish with chopped pecans, cut into slices, and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- NOTE: You will not be following the ingredient amounts or the directions on the back of the cake mix box. We are only using the dry cake mix itself.
- Store leftover pumpkin bundt cake in a cake container, in an airtight container or wrap with plastic. Refrigerate it to keep for up to 4-5 days. Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
