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Two slices of pumpkin bundt cake from a mix, served on white plates, with the remainder of the whole bundt cake in the background.

Easy Pumpkin Spice Bundt Cake (from a cake mix!)

Chrysti Benner
This super simple pumpkin spice bundt cake comes together quickly and easily, thanks to a doctored up cake mix!
4.41 from 62 votes
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 38 minutes
Course Cakes, Dessert, Pumpkin Recipes
Cuisine American
Servings 12 Servings
Calories 358 kcal

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

Serving: 1gCalories: 358kcalCarbohydrates: 40gProtein: 4gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 70mgSodium: 306mgPotassium: 207mgFiber: 1gSugar: 28gVitamin A: 3451IUVitamin C: 1mgCalcium: 65mgIron: 2mg
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