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 Bundt cake pan. I bought it on Amazon for under $15 (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 50 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 Ziploc 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 centerpiece 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! ;)
1-15.25 oz. Spice Cake Mix*
1-3.4 oz. pkg Vanilla Instant Pudding
1 c. Pumpkin Puree
4 Eggs
1/2 c. Warm Water
1/3 c. Vegetable Oil
1/4 c. Sour Cream
1 tsp. Vanilla
DIRECTIONS: Pre-heat oven to 325. Mix all ingredients together in a stand mixer, hand mixer or by hand until well mixed. Pour into well greased Bundt cake pan. Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes. Invert onto plate or cake stand. Let cool completely before frosting.
*If you can’t find a spice cake mix you can make your own from a yellow cake mix, just follow these instructions!
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!
Have you downloaded our Easy Awesome Bundt Cake Recipe Book yet?
This 47-page full-color digital download includes a variety of our favorite Bundt cake recipes, plus I share my best tips, FAQ and decorating ideas all in one place — get it today for just $5 and support a great cause!
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!)
Other popular posts:
>> What Teachers REALLY want for Christmas (Written by a Teacher!)
>> How to Opt Out of Gift Exchanges (without looking like a scrooge!)
>> 5 Creative Gift Baskets that I gave last year (and they LOVED!)
Does it need to be refrigerated?
I made this for a lunch at church. There was only two small pieces left. Everyone raved about how it tasted and asked for the recipe. Lucky I’m doing this tonight but it was just delicious. Would make it again. Thank you for sharing
This spice cake mix is labeled with “pudding in the mix.” I used this AND added another box separately (just like ingredient list says to do). I made no substitutions or ommissions in this recipe. I pulled the cake out when a toothpick had some moist crumbs only, not wet. The cake sank as it cooled. After it cooled, it was only half as tall as its original, fresh-out-of-the-oven size. The cake reached almost halfway up the sides of the pan, similar to its pre-baked size in the pan. I returned it to the oven for about 10 min more, but there was no improvement to the rise of the cake. It was intended for a meal to a new mom, so it has not been cut yet and I do not know about the texture inside yet. I’m just wondering if adding more pudding mix to a cake mix that already has it makes the cake too dense and it collapses? Maybe that should be left out if the cake mix specifies it already has it?
II am having this same problem I did read that they are making cake mixes a little smaller. I have to see if I can fund the solution to try. You keep a jar of flour with baking soda and something else sealed. When using a cake mix add additional amount if this flour mixture to the cake mix. Mine are sinking as well, make me so aggraved. Hope someone has a solution
I see her pictured cake mix is 15.25 while the one I just purchased is 13.25. Of course it won’t turn out right. I saw a pin about adding some flour etc and am going to try to find that. How frustrating!!! My favorite pound mix with pudding, oil, water, cake mix and eggs will likely have to be adjusted, too.
Would using instant pumpkin pudding be “too much” with all the other autumn spices? Have a box from last year ready to expire. TIA.
I have almost tried every cake in the book but the oreo chocolate one is the favorite every time. You would think it was too sweet but it is not!
Can you add nuts and raisins
Is your bundt cake cook book available now Dec 2022. I would love to give it a a gift
Yes, you can order a digital copy of the Bundt cake recipe book here: https://awesome-builder-9987.ck.page/products/bundt-cakes
When I eat sweets I tend to spend more and become discontent with life. I try to avoid sweets. There’s research to back this up. That’s why Target has a Starbucks in their corridor. Just a thought.
Sending this recipe and the Bundt cake pan to my young 20ish girls! Great for their Friendsgiving celebrations. So easy and so good!
Do you know what the spice flavours and how much to use of each? We don’t have spiced cake mix in Australia.
You can make your own from a yellow cake mix —just add 1 tsp cinnamon, ½ tsp nutmeg, ¼ ginger, ¼ tsp allspice or cloves
Thank you for asking this question. I use Pillsbury sugar free yellow cake mix due to my husband being diabetic. So i wondered the same on the spices. Great question
Can you sub applesauce for the oil?
You could try, it might be good! Let us know how it turns out if you do! :)
Dawn, this made decadent cupcakes in the air fryer! I made 1/2 of recipe at 325° for 12.5 minutes, yielding 11 cupcakes that were out of this world. Thank you so much for sharing. BTW, I have the same air fryer as you, based on your recommendation 😃
325 is lower than my accustomed 350 for Bundt cake . Makes me a little nervous!
If I baked a cake for 53-70 minutes it would be powder! Do people really bake them for that long?
This cake is 12 cups (3L) so it bakes at 325F (160-165C) for almost an hour, although the half-sized pans need 30-40 min. A thermometer test for doneness should read about 200F (93-94C).
I did it! This was my first bundt cake ever and it turned out! Even with some ingredient substitutions (I only had sugar free white chocolate pudding instead of vanilla, and plain yogurt instead of sour cream)
I’m so surprised and thrilled that it’s even edible, and it was delicious!
We don’t really have the equivalent cake & pudding mixes in the UK, so most times for all your brilliant recipes, I can’t get the ingredients here :( Anyone in the UK got any suggestions?
Love this recipe! Cooked beautifully in my silicone Bundt pan.
Volume (liquid)
US Customary Metric
1/8 teaspoon .6 ml
1/4 teaspoon 1.2 ml
1/2 teaspoon 2.5 ml
3/4 teaspoon 3.7 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
2 tablespoon or 1 fluid ounce 30 ml
1/4 cup or 2 fluid ounces 59 ml
1/3 cup 79 ml
1/2 cup 118 ml
2/3 cup 158 ml
3/4 cup 177 ml
1 cup or 8 fluid ounces 237 ml
2 cups or 1 pint 473 ml
4 cups or 1 quart 946 ml
8 cups or 1/2 gallon 1.9 liters
1 gallon 3.8 liters
Weight (mass)
US contemporary (ounces) Metric (grams)
1/2 ounce 14 grams
1 ounce 28 grams
3 ounces 85 grams
3.53 ounces 100 grams
4 ounces 113 grams
8 ounces 227 grams
12 ounces 340 grams
16 ounces or 1 pound 454 grams
Oven Temperatures
US contemporary Metric
250° F 121° C
300° F 149° C
Just found this recipe, but I threw out my Bundt pan years ago…can I make it in an angel food cake pan, one that doesn’t separate?
I made this recipe and used my tube pan. It was done baking at 50 min, and everyone loved it. Thanks for this recipe.
Do you have a printable recipe card like you do for the chocolate bundt cake?
Oops! 😮I just realized I forgot to put in the 1/2 cup warm water….too late now… we’ll see what happens
UGH!!! i have been storing and dusting a bundt cake pan for 20 + years. every time i dared to dream of making pretty bundts, those horror stories of the entire top sticking or the middle being a gooey mess of unbaked batter flood through my mind and i put it back on the shelf. i found this recipe and decided to put a stop to that pan intimidating and mocking me. I decided to give it a try for Thanksgiving dinner tomorrow I made a special trip to get all fresh ingredients and shortening to grease the pan. sadly, i just flipped it and it decapitated the top!!!! The Horror continues!! but i give great scores to the recipe, it tastes fantastic . I have seen some DIY projects turning various kitchen bake wear into table top herb gardens. that pan may become useful to me yet lol .
I’ve found that if I set my timer for exactly 20 mins after it comes out, it slides out perfectly. But, yes I would eat it all even if it didn’t look pretty. This recipe is delicious! I’ve got one in the oven right now for some friends who have the virus. This is sure to make them better ;-)
Oh Luchia, I hope I can help w/ this.😍
As a busy Mom of the 70’s, the Bundt cake pan was a God-send for us Mom’s–quick, easy, almost foolproof, & so many simple ways to decorate beautifully!
Maybe things have changed, but we always greased the pan w/ Crisco & then FLOURED it. (I had/have a non-stick pan & still didn’t take a chance & not flour! 😳)
Another secret : If you don’t like flour on a cake, use powdered sugar. Or, w/ a chocolate cake, ‘flour’ it w/ cocoa powder. No white streaks on your chocolate cake!
Please try once more. Blessings! 💙
Dawn, I just discovered your family channel last night & was so blessed. Laughed alot too! Will be watching again, hoping to train my mind w/ where my heart wants to go! (re: clutter) Thanks!
I’m so sorry! All I did was spray oil into it…a good amount and mine slid right out after letting it set 20-25 minutes after taking it out of the stove.
I just put mine in the oven and realized I forgot the vanilla :( hope it turns out good!
Just put mine in the oven! Has anyone tried adding chocolate chips????
This was absolutely wonderful. So moist!!! Fabulous, highly recommend.
What is the approximate bake time when using the two 6 cup bundt pans instead of the larger pan?
I am new to you on you tube and I love you two already my question is what frosting do you reCOMEND FOR YOUR PUMPKIN SPICE CAKE?
We usually use store-bought cream cheese icing, but you could make your own , too! :)
Any idea how long you would bake them if you used the individual bundt cake pans (6-8 cakes to a pan)?
I made this today for Thanksgiving and it was fabulous. Perfectly moist and came out of pan perfectly after 20 minutes. Thank you so much. Will be making again!
This recipe is AMAZING. If there was a stronger word, i would use it. I made 2 to make a pumpkin for my daughters 1st birthday party, themed little pumpkin. I will be using this cake recipe for years and year. Thank you so much for sharing!
I’m going to make this for the Senior Center I volunteer at. I’m going to use pumpkin spice pudding and put in pumpkin munchkin donuts
Worked out great for us at 60 minutes. Thanks so much. I am going to try doing mini bundt cakes for my kid’s school bake sale.
Hi Dawn! Just used your pumpkin spice recipe to make mini bundt cakes and topped them with maple glaze. They are so moist and delicious. I’ve shared your recipe on my website ►MyHumbleHomeandGarden.com with a few tweaks for the smaller versions. Thanks for sharing!
After decluttering my never used bundt pan, I discovered your recipes for so many yummy looking bundt cakes! I bought another pan ($2 at a garage sale) and I’m planning to bake through your recipes with the holidays or special occasions that come.
This cake was delicious! I made it for my birthday and everyone raved about it! Thanks for sharing and giving me a reason to use a bundt pan. ?
Hey! What size can of pumpkin purée do you use?
can you make this in a sheet cake pan instead of a bundt pan?
Made this for a church brunch. Everyone seemed to enjoy it. I’ll make it cagain and keep it as a favorite for fall gatherings!
With the pudding mix, do you just add the mix dry? Or do you prepare the pudding ahead of time?
You put the mix in dry :)
If using the 2 – 6 cup bundt pans, how long do you bake?
I substituted eggs with yogurt, (per Pinterest) because our granddaughter is allergic to eggs. The cake fell a lot! Anybody else have this happen with this substitution??♀️
I used the eggs per the recipe and mine fell. I’m not sure why…
I had a family member allergic to eggs and substituted yogurt per Pinterest. It is flat looking.?♀️Anybody else have that happen?
Hi Ann! I’ve never used yogurt as a substitute for eggs, but I have used chia. It’s simple – just 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg
Hope this helps!
Im thinking of trying this with Fireball instead of water…
Hi Dawn,
I’m a subscriber with your Minimal Mom channel and I saw your post about this bundt cake last fall. Do you happen to have a vanilla version? My son ADORES french vanilla cake and I thought this would be a nice treat at our next family dinner.
Thanks !
Candace Bishop
You can also use butterscotch pudding mix for this beauty if your store stocks it!
Thank you for this recipe :) I am making this for the first time and my house smells amazing already! I can’t wait to taste it!
Hi Dawn! I made your cake today for Mothers Day! It was moist and delicious! I will have to work on my icing skills…lol! Thank you for sharing !
I messed up and put the whole 15oz can of pumpkin. Baking time was 53 minutes. I’m making it for the first time for a work event I hope it will turn out ok.
Hi Dawn—do you happen to know the cook time for the smaller binder cake pans?
Good question! About 35-40 minutes :)