Easy Pumpkin Bundt Cake
It wouldn't be fall without a new pumpkin cake or cupcake recipe or two! Today we are sharing a DELICIOUS recipe for a Pumpkin Bundt Cake that starts with a box of cake mix! You would never guess that this cake isn't scratch-made. It is so flavorful, moist and soft.
Add-ins of pumpkin puree, cinnamon, ginger, and nutmeg turn this ordinary yellow cake mix recipe into the perfect fall dessert! (If you prefer baking from scratch, try our Pumpkin Bundt Cake, Pumpkin Pound Cake, and layered Pumpkin Spice Cake recipes also!)
Table of Contents
Ingredients for Easy Pumpkin Bundt Cake
- Yellow Cake Mix (We used Duncan Hines Perfectly moist, 15.25 oz)
- Canned Pumpkin Puree (we used Libby's brand)
- Flour and sugar
- Instant Vanilla Pudding Mix, small box
- Spices: Cinnamon, Nutmeg, and Ginger
- Vanilla Extract
- Eggs
- Milk
- Vegetable Oil (we used canola oil)
How to Make a Pumpkin Bundt from Cake Mix
This Pumpkin Bundt Cake is really simple to make. As with all of our doctored cake mix recipes, we are ignoring the instructions on the back of the box. Just add in the cake mix (we like to sift it but that is optional), add in the vanilla pudding mix, eggs, flour & sugar, milk, vegetable oil, cup of canned pumpkin puree, vanilla, and spices, and mix for 2 minutes.
Pour into a prepared bundt pan. *We used a 12 cup bundt pan (which has a baking capacity of about 9 cups). If you are using something larger, it will take a few minutes off of your bake time. If you are using something smaller, it may add a few minutes. As a general rule, you don't want to fill your pan past about ¾ full.
We baked the cake for about 40-45 minutes, until an inserted toothpick came out clean. (It also should spring back when lightly touched).
After cooling the cake in the pan on a cooling rack for 10 minutes, we turned it out and allowed to cool a bit longer before applying the caramel glaze. We used a simple caramel glaze that we often use on our bundt cakes and pound cakes. It comes together really quickly.
Here it is, freshly baked! I love the pattern of this bundt pan, I almost hate to cover it all with caramel, but caramel + pumpkin is just SO good, we have to do it ;0)
Here's our lovely cake, dressed in caramel and toffee bits! Just plain caramel is great also but we love the added crunch of toffee bits! Crushed pecans is a great option too.
If you love pumpkin cakes, save this recipe (and make it as soon as possible)! You are going to LOVE it.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Easy Pumpkin Bundt Cake (from cake mix)
Ingredients
- 1 Box Yellow Cake Mix We used Duncan Hines Perfectly Moist (15.25)
- 3.4 oz (Small box) Instant Vanilla Pudding (Do not prepare the pudding.)
- ½ cup all purpose flour (60g)
- ½ cup sugar (100g)
- 2 teaspoons cinnamon (5g)
- ½ teaspoon ginger (1g)
- 1 teaspoon nutmeg (2g)
- 1 cup Canned Pumpkin Puree (Not pie filling) (235g)
- 4 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
- 1 cup milk (240g)
- ½ cup Vegetable Oil (we use Canola oil) (108g)
- 2 teaspoons Vanilla extract (8g)
Caramel Glaze
- ¼ cup unsalted butter (57g)this is the same as ½ stick)
- 1 cup brown sugar (200g) (We used light brown sugar)
- ½ cup heavy cream or heavy whipping cream
- 1 teaspoon vanilla extract (4g)
Topping (optional)
- Toffee Bits and/or Chopped Pecans (We used Heath Toffee Bits)
Instructions
- Set oven to 350 F. Prepare a bundt pan (either by greasing and flouring, or by spraying with baking spray that contains flour)
- Sift the cake mix into your mixing bowl. Add instant vanilla pudding mix, eggs, sugar, flour, pumpkin, milk, vegetable oil, cinnamon, ginger, nutmeg, and vanilla extract.
- Mix on low speed for about 10-15 seconds to incorporate before increasing to medium speed for two minutes. Stop and scrape down the sides of the bowl as needed.
- Scoop the batter into the prepared bundt pan. (Ours was a 10 cup bundt pan but any size is fine as long as the batter doesn't fill the pan past about ¾ full)
- Bake the cake for about 40-45 minuntes (times will vary based on the size of your pan, etc. and so peek in as the end time approaches and adjust time as needed.) When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
- Move the freshly baked cake to cool on a cooling rack (in the pan) for about 10 minutes before turning out. Allow the cake to cool to room temperature or slightly warm before applying the glaze.
For the Caramel Glaze
- Using a medium size saucepan, melt the butter over medium heat. Add the brown sugar and the remaining ingredients and heat on medium high heat.Stir to blend, try to keep mixture off the sides of the pan.
- Once the mixture begins to boil, reduce the heat to low. Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling.
- After 6 minutes, remove from heat.Keep in mind that the caramel with thicken as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.Makes about 1 cup caramel sauce.
- Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake. Top with toffee bits or crushed pecans if you'd like!
Storage
- Store the cake in an airtight container at room temperature.
Notes
Loved This Recipe?!
Thanks so much for stopping by today! Don't miss our other favorite fall cake recipes! We've made SO many over the years!
Yummy! Love the bundt pan you used :-)
Thank you!! :0) Yes, I need to break out of using the same two pans every time haha. I really like this one too!
Can I make a regular layered cake with this recipe? I don’t have a Bundt pan