Easy Pumpkin Bundt Cake
This Easy Pumpkin Bundt Cake Recipe transforms a simple cake mix into an amazing pumpkin cake that makes a perfect fall dessert!
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: 223kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 10gCholesterol: 68mgSodium: 78mgPotassium: 45mgFiber: 1gSugar: 20gVitamin A: 606IUVitamin C: 1mgCalcium: 30mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.