Easy Pumpkin Bundt Cake (from cake mix)
This moist and soft Pumpkin Spice Bundt Cake from cake mix is the perfect simple recipe for fall! Flavored with canned pumpkin puree and warm spices, and topped with a caramel glaze, this recipe is guaranteed to please a crowd!
Servings: 15
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
Baking in advance? This cake freezes beautifully! Bake the cake, (we like to place it on a foil wrapped cardboard cake circle for support), wrap the cake tightly in plastic wrap and foil, and freeze for up to three months.
To thaw, move to the refrigerator the day before you need it, and move to the kitchen counter the next morning.