Pumpkin Spice Bundt Cake

There's something about fall that makes me want to fill my kitchen with the smell of pumpkin spice bundt cake. I think it started the year Amy was in kindergarten and came home asking if we could make "that fancy cake with the hole in the middle." She'd seen one at a bake sale and was absolutely convinced it was the most special dessert ever created.

So we made one together that weekend, and honestly? She was right. There's just something magical about a bundt cake that makes any occasion feel a little more special, even if it's just a random Tuesday afternoon.

This pumpkin spice bundt cake has become my go-to fall dessert because it looks impressive but starts with a simple yellow cake mix. I add real pumpkin, warm spices, and sour cream to make it incredibly moist. Then I top it with a simple cream cheese frosting that makes everyone think I spent hours in the kitchen. Bradley always jokes that this cake is "suspiciously easy for how good it tastes," and John has been known to sneak an extra slice when he thinks I'm not looking.

The best part? You probably have most of these ingredients in your pantry right now. If you love easy fall baking that brings your family together, you might also enjoy my Perfect Homemade Pancake Recipe for cozy weekend mornings.

Jump to:

• Why You'll Love This Pumpkin Bundt Cake
• Ingredients For Your Moist Pumpkin Spice Bundt Cake
• How To Make This Easy Pumpkin Spice Bundt Cake
• Storage & Reheating Your Pumpkin Bundt Cake
• Simple Tips For Making The Best Pumpkin Cake
• Pumpkin Spice Bundt Cake FAQs
• Recipes You May Like
• Wrapping Up This Delicious Fall Dessert
• Pumpkin Spice Bundt Cake

Why You'll Love This Pumpkin Bundt Cake

• Super moist texture - The combination of pumpkin, sour cream, and oil creates a cake that stays tender for days
• Ready in under an hour - From mixing bowl to oven to cooling, you'll have this done quickly
• Uses a cake mix base - No complicated measurements or techniques, just doctored-up simplicity
• Perfect for fall gatherings - The bundt shape makes it look fancy enough for Thanksgiving or any autumn celebration
• Kid-approved flavor - Not too spiced, not too plain, just right for the whole family
• Cream cheese frosting - Sweet, tangy, and poured right over the top for that bakery look

Ingredients For Your Moist Pumpkin Spice Bundt Cake

For the Pumpkin Bundt Cake:

• 1 box (15.25 oz) yellow cake mix
• ½ cup light brown sugar
• 1 tablespoon pumpkin pie spice
• 1 can (15 oz) pure pumpkin (not pumpkin pie filling)
• 4 large eggs
• ⅓ cup canola or vegetable oil
• ⅓ cup whole milk
• ¼ cup full-fat sour cream

For the 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

I learned the hard way that using pumpkin pie filling instead of pure pumpamon makes the cake way too sweet and changes the texture completely. Amy and I discovered this one October when I grabbed the wrong can at the store. We still ate it, but it definitely wasn't the same.

How To Make This Easy Pumpkin Spice Bundt Cake

Prepare Your Pan:

1. Preheat your oven to 350°F and get that bundt pan ready while it heats up.
2. Spray your bundt pan generously with cooking spray, making sure you get into all those ridges and curves.
3. Add flour to the sprayed pan and tap it around until the entire inside is coated with a light dusting of flour. This step is so important for getting your cake out in one beautiful piece.

Mix the Cake Batter:

4. Combine your dry ingredients by adding the yellow cake mix, light brown sugar, and pumpkin pie spice to a large mixing bowl.
5. Whisk the dry mixture together until everything is evenly distributed and there are no lumps of brown sugar hiding in there.
6. Add all your wet ingredients including the pure pumpkin, eggs, oil, whole milk, and sour cream right into the bowl with the dry ingredients.
7. Beat everything on medium speed for about 1-2 minutes using an electric hand mixer or stand mixer until the batter is smooth and well combined.

Bake Your Cake:

8. Pour the batter into your prepared bundt pan and use a spatula to spread it evenly.
9. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with just moist crumbs.
10. Cover loosely with foil during the last 10-15 minutes if the top is browning too quickly.
11. Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a cooling rack or serving plate.
12. Allow it to cool completely before adding any frosting. I know it's tempting, but warm cake and cream cheese frosting don't mix well.

Make the Cream Cheese Frosting:

13. Beat the softened cream cheese and butter together in a clean mixing bowl on medium-high speed until they're smooth and completely combined.
14. Add the powdered sugar, vanilla extract, and 1 tablespoon of milk to the cream cheese mixture.
15. Beat until smooth and check the consistency. The frosting should be thin enough to drizzle but thick enough to not run right off the cake.
16. Add more milk if needed to reach your desired consistency, one teaspoon at a time.

17. Drizzle the frosting over your completely cooled cake using a spoon, piping bag, or even a fork for a rustic look.
18. Let the frosting set for about 15 minutes before slicing and serving.

The first time I made this, I tried to frost it while it was still warm and ended up with a puddle of cream cheese frosting at the bottom of my serving plate. John still brings it up every time I make bundt cakes now.

Storage & Reheating Your Pumpkin Bundt Cake

Storing Leftovers:

Since this cake has cream cheese frosting, you'll need to store it in the refrigerator. I usually place it on a cake stand with a dome cover, but you can also wrap it loosely in plastic wrap.

It will keep for 3-4 days in the fridge, though in my house it rarely makes it past day two. Bradley has a habit of cutting "just a small slice" multiple times a day.

If You Haven't Frosted It Yet:

The unfrosted cake can actually sit covered at room temperature for about 24 hours. This is perfect if you're making it the day before a gathering and want to frost it fresh.

Freezing:

You can freeze the unfrosted cake for up to 3 months. Wrap it really well in plastic wrap and then aluminum foil. Thaw it at room temperature before adding the frosting.

I don't recommend freezing the frosted cake because the cream cheese frosting gets a bit watery when it thaws.

Reheating:

Honestly, this cake is delicious cold, at room temperature, or slightly warmed. If you want to warm a slice, pop it in the microwave for about 10-15 seconds. Don't overdo it or you'll melt the frosting.

Simple Tips For Making The Best Pumpkin Cake

About the Cake Mix:

You could use a spice cake mix instead of yellow cake mix, but if you do, leave out the pumpkin pie spice. I've tried it both ways, and I really think the yellow cake mix tastes better when you add your own spices. It gives you more control over the flavor.

No Pumpkin Pie Spice?

Make your own by mixing 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice. I actually keep a jar of this mixture in my spice cabinet because we go through so much during fall.

Butter Choices:

I use salted butter for the cream cheese frosting, which is why I don't add any salt to the frosting. If you're using unsalted butter, add about ¼ teaspoon of kosher salt when you add the powdered sugar.

Getting the Cake Out Cleanly:

The absolute best thing I've discovered is baker's spray - it's cooking spray with flour already in it. One spray and you're done. Amy calls it "magic pan spray" and she's not wrong.

Making it Look Fancy:

Want to really impress people? Add some chopped pecans or white chocolate chips on top of the frosting before it sets. Sometimes I'll even add a sprinkle of extra pumpkin pie spice for color.

Don't Have a Bundt Pan?

You can use two 9-inch round cake pans or a 9x13-inch baking pan instead. Just reduce the baking time to about 30-35 minutes and check with a toothpick. The round pans make a great layer cake if you double the frosting recipe.

Pumpkin Spice Bundt Cake FAQs

Recipes You May Like

• Moist Banana Chocolate Chip Muffins - Another easy baking recipe that uses simple ingredients and tastes amazing for breakfast or snacks
• Carrot Cake Muffins - If you love this pumpkin cake, you'll love these spiced muffins with cream cheese frosting too
• Pecan Pumpkin Cheesecake Bars - Another delicious pumpkin dessert that's perfect for fall gatherings

Wrapping Up This Delicious Fall Dessert

This pumpkin spice bundt cake has become one of those recipes I make over and over again throughout the fall season. It's simple enough for a weeknight dessert but pretty enough for Thanksgiving dinner.

The combination of the doctored cake mix with real pumpkin and warm spices creates something that tastes completely homemade. And that cream cheese frosting drizzled over the top? It's the perfect finishing touch that makes everyone ask for seconds.

I love that this recipe brings my family together in the kitchen. Amy likes helping me measure ingredients, Bradley is always willing to taste-test, and John handles the cleanup. It's become one of our favorite fall traditions.

Give this recipe a try and let me know what you think! Don't forget to save it to Pinterest so you can find it again when pumpkin season rolls around. Trust me, you'll want to make this one more than once.

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