Pumpkin Spice Bundt Cake

A bundt cake sliced into pieces topped with cream cheese frosting sitting on a white plate.

This Pumpkin Spice Bundt Cake is so moist and simple to make with a doctored up yellow cake mix! Ingredients like oil, sour cream, and pure pumpkin are added to a cake mix along with warm pumpkin spice. Top it off with an easy homemade cream cheese frosting for the ultimate Fall pumpkin dessert.

Course Dessert

Cuisine American

Keyword moist pumpkin bundt cake, pumpkin bundt cake with cream cheese frosting, pumpkin bundt cake with yellow cake mix, pumpkin spice bundt cake

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 415kcal

Author Jessica - Together as Family

Equipment

Ingredients

Pumpkin Spice Bundt Cake

1 box (15.25 oz) yellow cake mix
1/2 cup light brown sugar
1 tablespoon pumpkin pie spice
1 can (15 oz) pure pumpkin
4 large eggs
1/3 cup canola or vegetable oil
1/3 cup whole milk
1/4 cup full-fat sour cream

Cream Cheese Frosting

4 ounces full-fat cream cheese softened
4 tablespoons butter softened
1¼ cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons whole milk

Instructions

Make the Pumpkin Spice Bundt Cake

Preheat the oven to 350° F. Generously spray a bundt pan (10 cup or 12 cup) with cooking spray and flour it. Set aside.
* To flour the bundt pan, spray it first and then sprinkle some flour into the bundt pan. Tap the pan and move it around to spread the flour all over the bundt pan inside. You can also use baker's joy spray which is cooking spray + flour. Sometimes also called 'baking spray'.
In a large mixing bowl add the yellow cake mix, light brown sugar, and pumpkin pie spice. Stir with a wire whisk.
Add the pure pumpkin, eggs, oil, whole milk, and sour cream. Beat on medium speed for 1-2 minutes, or until it's combined well.
* You can use an electric hand mixer or a stand mixer to do this. If using a stand mixer, add the dry ingredients and whisk them inside the bowl of the stand mixer.
Pour the cake batter into the prepared bundt pan.
Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.
* The cake is really moist so it's fine if the toothpick comes out with moist crumbs. If it comes out with wet batter, it needs to cook longer. Loosely cover the bundt pan with tin foil (during the last 10-15 minutes of the cook time) to avoid over browning, if wanted.
Allow the cake to cool in the warm bundt pan for 10-15 minutes before inverting it onto a cooling rack or serving plate.
Let the bundt cake cool completely before frosting it.

Make the Cream Cheese Frosting

In a mixing bowl with an electric hand mixer, or use a stand mixer, beat the cream cheese and butter together on medium-high speed until smooth and combined.
Add the powdered sugar, vanilla extract, and 1 tablespoon of whole milk. Beat until combined.
The frosting should be thin enough to pour over the bundt cake. If it is too thick, add more whole milk until it's at the right consistency.
Drizzle the frosting over the completely cooled bundt cake. Allow the frosting to set before cutting the bundt cake and serving.
* You can just pour the frosting the bowl, put it inside a Ziploc bag and snip the corner off, or use a fork to drizzle it. You can get really fancy and place the frosting into a piping bag (with a large 1A tip) and pipe it on the bundt cake.

Notes

Cake Mix : You can use a spice cake mix instead of the yellow cake mix. If using a spice cake mix, leave out the pumpkin pie spice. I recommend sticking with the yellow cake mix in this recipe, it tastes much better when combined with the pumpkin spice.

Homemade Pumpkin Pie Spice : If you don't have pumpkin pie spice you can use each spice separately. Use 2 teaspoons cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon nutmeg + 1/4 teaspoon allspice.

Salted Butter vs. Unsalted Butter : I use salted butter for the cream cheese frosting which is why there is no added salt. If using unsalted butter, which is totally fine, add 1/4 teaspoon kosher salt along with the powdered sugar.

Leftovers : Because if the cream cheese frosting, leftovers do need to be stored in the refrigerator, for up to 3-4 days. If the cake is unfrosted, like maybe you made it the day before, it can stay stored covered at room temperature.

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