Easy Pumpkin Bundt Cake (Made with Cake Mix)
Making a pumpkin spice bundt cake from a cake mix is a super simple way to enjoy a festive fall dessert without a lot of effort.
You’ll love how easy it is to make this pumpkin bundt cake topped with cream cheese frosting! It’s sure to become an annual tradition in your home.
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
UPDATED September 8, 2025 with new photos and clearer instructions.
Cool, crisp weather signals one of my favorite yearly transitions–fall!
Between the bright colors of gold and orange dripping from the trees to pumpkin spice goodies to warm us up on chilly days, it’s a great time to celebrate all things autumn.
Pumpkin spice is one of fall’s most beloved flavors, and for good reason! Something about the spicy aroma paired with decadently sweet goodies creates comfort food at its best.
But the reality is, most of us don’t have a lot of extra time to spend in the kitchen during the fall season.
Back to school, fall festivals, trick-or-treat, fall sports seasons, and Thanksgiving celebrations keep us on the go!
That’s why I love this ultra-easy pumpkin spice bundt cake, because it starts with a cake mix but tastes like it came from a bakery.
It’s super simple to whip up, but gives that homemade flavor and texture that will have you wanting seconds!
More Delicious Pumpkin Dessert Recipes:
- Pumpkin Muffins from a Cake Mix
- Easy Cake Mix Pumpkin Bread
- Pumpkin Cookies from a Cake Mix
- Soft & Chewy Pumpkin Chocolate Chip Cookies
- Decadent Pumpkin Pecan Cobbler
- Grandma’s Pumpkin Bread
- Easy Pumpkin Cream Cheese Muffins
- Double Chocolate Pumpkin Bread
- Pumpkin Crunch Cake
- No-Bake Pumpkin Cookies
- Ninja Creami Pumpkin Cheesecake Ice Cream
- Pumpkin Thumbprint Cookies
Easy Cake Mix Pumpkin Spice Bundt Cake
As I mentioned, this is a pumpkin dessert that uses a cake mix. That fact alone will make your heart sing!
If you’re in doubt about this little shortcut, let’s me just cut to the chase and say that there is NO SHAME in using a cake mix to create a show-stopping dessert.
I think it’s also important to acknowledge that bundt cakes are one of the best desserts, simply because they’re SO easy to make.
No layering, no meticulous frosting–just a cake that turns into the pretty shape of its pan and is then drizzled with some frosting.
Simple, yet super satisfying. And it’s pretty enough to grace a holiday table. Add this to your Thanksgiving dinner dessert menu pronto!
More Bundt Cake Recipes You’ll Love:
- Appelsauce Bundt Cake with Caramel Glaze
- Apple Butter Bundt Cake
- Triple Chocolate Bundt Cake
- Apricot Nectar Bundt Cake
- Glazed Sweet Potato Bundt Cake
How to Make a Moist Pumpkin Spice Bundt Cake
The process of making this cake with a cake mix and a can of pumpkin puree is about as simple as it gets.
Ingredients You’ll Need
- Spice cake mix
- Water
- Vegetable oil
- Eggs
- Pumpkin puree
- Pumpkin pie spice
- Cream cheese
- Butter
- Powdered sugar
- Milk
- Maple Flavoring or Vanilla Extract (optional)
How to Make It:
Find the full printable recipe available below
Mix cake ingredients. Add spice cake mix to a mixing bowl (I use a stand mixer). Add in water, oil, eggs, pumpkin puree, and pumpkin pie spice.
Mix on low speed to combine, then scrape down the bowl. Increase the speed to medium-high and beat for two more minutes.
Pour into pan and bake. Spread the cake batter into a greased and lightly floured bundt pan. Pop in a preheated oven and bake for about 33-36 minutes.
Once it’s finished baking, let it cool in the pan for about 10-15 minutes, then run a knife along the sides of the cake to loosen it from the pan.
Invert the cake onto a serving plate to cool completely.
Make cream cheese icing. Cream together cream cheese, butter, and powdered sugar, until it has a paste-like consistency.
Drizzle in milk, a little bit at a time, until the desired consistency is achieved. You want the glaze to be thin enough to be pourable, but thick enough to stay on the cake.
Cool and top with icing. Remove cake from oven and allow to cool. Top with cream cheese icing.
I usually spoon the icing over the cake like spokes on a wheel, filling in gaps as I go.
Easy peasy!
Notes and Adaptations:
- Although the icing is *technically* optional, I highly recommend it. The cream cheese flavor goes so well with pumpkin spice. If you would rather skip it, you could give the cake a dusting of powdered sugar for a pretty effect.
- Leftover cake should be covered and stored in the refrigerator, since the frosting has cream cheese in it.
Recommended Equipment:
Easy Pumpkin Spice Bundt Cake (from a cake mix!)
Ingredients
For the Cake:
- 15.25 ounce box of spice cake mix (13.25-ounce will work as well)
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
For the Cream Cheese Icing:
- 4 oz cream cheese (softened to room temperature)
- 2 tablespoons butter (softened to room temperature)
- 1 cup powdered sugar
- 4-6 tablespoons milk (or more for desired consistency)
- 1/2 teaspoon maple flavoring or vanilla extract (optional)
Instructions
- Preheat oven to 350F. Grease and lightly flour a bundt pan, or spray it well with baking spray (such as Baker's Joy).
- Combine all ingredients for the cake in the bowl of a stand mixer (or a large mixing bowl with a handheld electric mixer). Beat on low speed for 30 seconds, then scrape down the sides of the bowl. Increase speed to medium-high and beat for 2 more minutes.
- Pour batter into prepared pan. Bake for 33-36 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven. Let the cake cool in the pan for about 10-15 minutes, then run a knife along the edge of the cake to loosen it from the pan. Invert the cake onto a serving plate, then let cool completely.
To Prepare Icing:
- Once the cake has cooled, prepare the icing. Use an electric mixer to combine cream cheese, butter, and powdered sugar, mixing until it is a paste-like consistency.
- Drizzle in milk, a tablespoon or two at a time, continuing to mix until glaze is smooth. You want the glaze to be thin enough to drizzle but thick enough to stay on the cake. You can use more or less milk to adjust consistency, if desired.
- If desired, stir maple extract or vanilla extract into the icing. Once cake is completely cool, spoon the icing over the cake.
Notes
- Although the icing is *technically* optional, I highly recommend it. The cream cheese flavor goes so well with pumpkin spice. If you would rather skip it, you could give the cake a dusting of powdered sugar for a pretty effect.
- Leftover cake should be covered and stored in the refrigerator, since the frosting has cream cheese in it.
Nutrition
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Instagram and Pinterest for more easy recipes!
Don’t forget to save this recipe to your fall desserts board on Pinterest!
I have a chocolate bundt cake recipe that has two layers of a graham cracker crumb/nuts/butter/sugar/cinnamon streusel in it. Do you think the pumpkin bundt recipe hold up to these two layers? Thanks! (I think it will be delicious if I can get it to work).
Hi Lyn! That’s a great question. I can’t say for sure, but I think it could work! Depending on how “thick” the layers are, I’d be tempted to maybe swirl some of the layers in, so they aren’t too heavy in the middle of the batter. You may also need to bake it a tad bit longer? If you give it a try, I’d love to know how it turns out! 🙂
My mom makes the Sock It To Me Cake. It uses a cake mix and the inner layer of goodness is cinnamon, chopped nuts and brown sugar. It makes a beautiful slice when cut.
That sounds delicious, Ramona! I bet that swirl of cinnamon sugar is a great addition–especially with the crunch of nuts!
Do you know that in order to print this recipe out-you have to download PRINT program onto your computer? So disappointed, love the recipe, but not willing to download “special” printing programs into the computer OR agree to sign up for a program that allows you to print-but then they send you all kinds of junk mail. =(
Hi there, you don’t have to download any specific print program in order to print the recipe cards. The print button simply opens a new link to a printer-friendly version. We also never send junk mail, just useful tips and recipes to help simplify your time in the kitchen. But if you don’t find the emails helpful, you’re always welcome to unsubscribe at any time. Hope that helps clarify! 🙂