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Pumpkin Bundt Cake with Cream Cheese Frosting

Ingredients

Pumpkin Bundt Cake

  • 1 box white cake mix
  • 1 4 ox. box vanilla pudding (dry)
  • 2 teaspoons ground cinnamon
  • 1 teaspoons pumpkin pie spice
  • 1/2 cup white sugar
  • 3/4 cup water
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 1/2 cup sour cream

Cream Cheese Frosting

  • 1/2 cup butter, unsalted
  • 1 8oz. package cream cheese, softened
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla
  • 6-8 tablespoons milk, add as needed

Instructions

Pumpkin Bundt Cake

  • Preheat oven to 350°F - spray a bundt pan generously with baking spray. Set aside.
  • Mix cake mix, dry vanilla pack, sugar, cinnamon, and pumpkin pie spice together in a large bowl.
  • Add water and pumpkin to the bowl. Mix all until well incorporated.
  • Then mix in eggs. Then add sour cream. Mix with spoon until well combined.
  • Pour into well-greased bundt pan.
  • Bake at 350°F for 55-60 minutes until cake springs back to the touch.
    Remove from oven. Let cool before frosting.

For Alternate Pan Sizes

  • Bake times for various pan sizes below:
    – 9×13 pan: bake at 325° F. for 40-45 minutes
    – 8/9 inch layer pans: bake at 350° F. for 35-45 mins
    Cake is done when middle springs back to the touch. Continue baking until your cake reaches this stage.

Cream Cheese Frosting

  • In a stand mixer whip butter and cream cheese as hard as the beater will go.
  •  Then turn down the speed and add the powdered sugar slowly, alternating with a bit of milk. Add vanilla. Continue adding powdered sugar and milk until you get a smooth consistency.
  • Spread evenly on the cake once cooled, and enjoy!