Why start from scratch when this Pumpkin Spice Bundt Cake comes out so perfectly!! With a spice cake mix as the base, plus pudding, pumpkin and sour cream, it comes together in five minutes but is the MOST MOIST pumpkin spice bundt cake you’ll have this fall!
Every time I serve this or bring it to a gathering I am asked for the recipe, so you might want to plan ahead and bring a few copies with you! ;)
This is my trusty 12 cup bundt cake pan. I bought it on Amazon for under $10 (I wasn’t sure if this would be a fad or a lifestyle so I didn’t want to invest in a more expensive pan at the time) but it is FOR SURE a lifestyle and I’ve made over 30 bundt cakes in it and it shows NO wear at all! Plus, as long as you let the cake cool for at least 20 minutes, it pops out perfectly every time.
I also purchased these two smaller six cup bundt cake pans because sometimes a WHOLE bundt cake leaves a lot of leftovers if we’re having 10 people or less enjoying it. So I also purchased these on Amazon. I can split any bundt cake mix between the two and it is the perfect size. I usually freeze the second cake if I’m going this route and as long as we eat within a month or so you’d never know that it had been frozen!
But, enough about pans! Once you make this Pumpkin Spice Bundt Cake you won’t desire to make anything else pumpkin flavored ever again! It comes out INCREDIBLY MOIST with the perfect balance of pumpkin and spice flavor!
The real trick to making this cake is knowing how long to bake it. In my oven, at the desired 325 degrees, it takes 53 minutes. I had to make it a few times to get it just right, but it was well worth it! You want to take it out right on the edge of a toothpick coming out clean. You’ll leave it sit in the pan for twenty minutes when it is done and it will do just a tiny bit more baking while it is in there.
Look at this beauty!:
One of my FAVORITE things about bundt cakes is how they sit up tall and look so pretty on a cake stand. They have such a nice presence compared to cakes made in a regular cake pan. And no matter how you decide to frost or ice them they work pretty, you can’t mess them up!!
Frosting the Pumpkin Spice Bundt Cake
Most often I use store bought cream cheese frosting. This inexpensive one from Aldi is actually my favorite. And I always use a gallon size ziplock bag with the corner cut off so that I can throw it away when I’m done!
If you don’t feel confident about piping the frosting on, you can always warm it up for about 30 seconds. Then give it a good stir and microwave it a little longer if it isn’t “pourable.” Once it is near liquid you can pour it on the cake so that it drizzles down the sides, I’m telling you, you can’t mess up frosting this pumpkin spice bundt cake!! :)
We often use bundt cakes as a center piece when we entertain because they look so great, this pumpkin spice bundt cake being NO exception!
And I know I mentioned it before, but I’m not kidding, if you bring this anywhere people WILL ask you for the recipe, so be prepared! ;)
I truly hope that you enjoy this Pumpkin Spice Bundt Cake recipe, and if you like this one, you’d also love this chocolate oreo bundt cake: Piece of Cake Triple Fudge Oreo Bundt Cake
Happy Fall & Happy Baking!
P.S. I almost forgot! Here are a couple other ways that I LOVE to celebrate fall:
Favorite (EASY!) Fall Recipes:
>> Pumpkin Cream Cheese Muffins (the BEST pumpkin muffins you’ll ever taste!!!)
>> Chai Tea Cider (regular cider is a touch sweet for me, this is the perfect balance!)
>> Pumpkin Dump Cake (SO easy–my second all time favorite pumpkin recipe!)
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