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Pumpkin Bundt Cake with Cream Cheese Frosting


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


Pumpkin Bundt Cake

  1. Preheat oven to 350°F - spray a bundt pan generously with baking spray. Set aside.

  2. Mix cake mix, dry vanilla pack, sugar, cinnamon, and pumpkin pie spice together in a large bowl.

  3. Add water and pumpkin to the bowl. Mix all until well incorporated.

  4. Then mix in eggs. Then add sour cream. Mix with spoon until well combined.

  5. Pour into well-greased bundt pan.

  6. 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

  1. 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

  1. In a stand mixer whip butter and cream cheese as hard as the beater will go.

  2.  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.

  3. Spread evenly on the cake once cooled, and enjoy!