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.