My sweet, sweet husband told me that he can not eat one more pumpkin thing this year. He’s done. Bless his sweet heart, he has tried about 20 pumpkin desserts over the last 2 months. This dessert right here, officially ends the end of pumpkin season for Mix and Match Mama (my favorite season of all), we’ll be moving on to Christmasy recipes (think red velvet, peppermint, white chocolate, etc.) from now on. But…I am ending on a great note…this is officially my favorite version of the Original Rachel New Bundt Cake…I give you pumpkin with cream cheese frosting.
All of the ingredients you need…simple, huh?!
1 box of yellow cake mix
2 small instant pumpkin puddings (see below if you can’t find these)
1/2 cup veggie oil
1 cup water
1 cup pumpkin
2 tablespoons cinnamon, divided
1 can cream cheese frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs, pumpkin and 1 tablespoon cinnamon with an electric mixer. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Remove foil lid from frosting, microwave for 15 seconds (to get it really creamy), stir in remaining tablespoon of cinnamon. Frost cooled cake.
This cake just makes me happy. I’m really, really sad that it will be another year before pumpkin season rolls back around…love it.
So, what if you can’t find the pumpkin puddings at your grocery store (I found them at Kroger, Walmart and Target)…you do a couple of things:
1. You substitute the yellow cake mix with a spice cake mix blend
2. You use two vanilla puddings
That’s it! I made that version last fall and it was delish too! Enjoy the end of pumpkin season!
That's so funny…James is just like Andrew! I think I have to be finished with pumpkin too. James let me know (in a sweet way) the other night after eating pumpkin pasta that it's time to move on! 🙂
I made this the other day for a pot luck and everyone loved it! One friend already messaged me for the recipe and I sent her to your blog! I have leftover pumpkin so I guess I'll need another one for Thanksgiving. 😉 Best part of your blog – I opened it up at 9:00 the night before the pot-luck in Target knowing I'd find a yummy and easy recipe.
I'm making a version of this…spice cake mix and one can of pumpkin. Mix together and bake. I usually make these as muffins, but I'm going to try it like your bundt cake with the cinnamon cream cheese icing. Can't wait to try it with the icing.
Do you think it would be possible to make this pumpkin chocolate chip by adding some chocolate chips in? Maybe around 1/2 a cup?
Thanks for your advice!
Mix and Match Mama says
Of course! Throw a cup of chocolate chips in there and that would be delicious!!
i made this on Saturday but used vanilla pudding instead of pumpkin because the store i use didn't have it. this cake was wonderful and a huge hit with my family. my dad who doesn't care for pumpkin, loved it.
Shanna in SC
Shay– help! I tried making the pumpkin bunt today, and it was beautiful when I took it out of the oven, but when I went back to check if it had cooled down a bit it had fallen flat as a pancake. I even baked it about 10 min longer than you recommended. I followed your recipe exactly!! What do you think happened??!!
Mix and Match Mama says
Several things could have gone wrong…you could have flipped it too early out of the pan, you could have a bad pan (one that's too thin will do that), your oven might not be as hot as it says it is or you simply should have baked it longer (again, based on your oven). I'm so sorry it didn't turn out!!!