Go Back
–+ servings
Easy Pumpkin Bundt Cake

Easy Pumpkin Bundt Cake

Author Christi Johnstone
Course Dessert
Cuisine American
This Easy Pumpkin Bundt Cake Recipe transforms a simple cake mix into an amazing pumpkin cake that makes a perfect fall dessert!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings

Equipment

  • Bundt Pan

Ingredients

Cake

  • 1-15.25 oz pumpkin cake mix a yellow or spice cake mix can also be used
  • 1/2 cup sugar
  • 1-15 oz can pumpkin not pumpkin pie mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 4 eggs
  • 1 tsp cinnamon
  • 1 tsp and 1/2 pumpkin pie spice

Frosting

  • 5 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Instructions

Cake

  • 1. Preheat oven to 350 degrees F.
  • 2. Combine all ingredients in a mixing bowl and mix until well blended, approximately one minute with a hand mixer.
  • 3. Pour batter into a bundt pan that has been generously sprayed with non-stick cooking spray.
  • 4. Bake for approximately 45 minutes, or until a toothpick inserted into cake comes out clean.
  • 5. Remove from oven and allow to cool approximately 10 minutes prior to transferring cake to a plate or cake stand. Allow to cool an additional 20 minutes prior to frosting, if desired.

Frosting

  • Combine ingredients and mix with a hand mixer until smooth and creamy. If desired more milk can be added to create a thinner frosting.

Nutrition

Calories: 223kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 78mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!