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Easy Pumpkin Bundt Cake

Easy Pumpkin Bundt Cake

The ultimate comfort food, this Easy Pumpkin Bundt Cake is moist, spiced perfectly, and incredibly easy to make. Each bite melts in your mouth and is perfect for any fall gathering or cozy evening at home. Treat yourself to a slice of this delicious cake that will have everyone asking for seconds!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15.25 oz pumpkin cake mix
  • 1/2 cup sugar
  • 1 15 oz can pumpkin not pumpkin pie mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 4 large eggs
  • 1 tsp cinnamon
  • 1.5 tsp pumpkin pie spice
  • 5 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Equipment

  • Bundt pan

Method
 

  1. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, combine the pumpkin cake mix, sugar, pumpkin, vegetable oil, water, eggs, cinnamon, and pumpkin pie spice. Use a hand mixer to mix until everything is well blended, which should take about one minute.
  3. Generously spray your Bundt pan with non-stick cooking spray to prevent sticking.
  4. Pour the batter into the prepared Bundt pan, evenly distributing it.
  5. Bake in the preheated oven for approximately 45 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
  6. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
  7. Carefully transfer the cake to a plate or cake stand to cool for an additional 20 minutes before frosting.
  8. For the frosting, combine the cream cheese, powdered sugar, milk, and vanilla in a bowl. Mix until smooth and creamy. If desired, add more milk to achieve a thinner consistency.
  9. Once the cake is cool, drizzle or spread the frosting over the top, allowing it to flow down the sides.
  10. Slice and serve your Easy Pumpkin Bundt Cake to friends and family to enjoy!

Notes

  • Tip 1: Store any leftover cake in an airtight container at room temperature for up to three days.
  • Tip 2: You can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then foil for best results.
  • Tip 3: This cake pairs beautifully with coffee, tea, or even a scoop of vanilla ice cream on the side.
  • Tip 4: Add nuts or chocolate chips to the batter for a different texture.