Hello Tuesday.
You guys, if you’ve been around here for the long haul, then you know that I became the “Mix and Match Mama” because I would take this one bundt cake recipe and “mix and match” it to make different versions. One easy, delicious recipe and simple tweaks to make it work for any holiday or occasion.
I ended up making 100 different versions of this bundt cake, and when it was all said and done, I declared this one here my very favorite.
I originally named this PUMPKIN SPICE LATTE BUNDT CAKE, but honestly, it should just be PUMPKIN SPICE (some things you don’t realize until 14 years later 😉 ).
I make this one often because it’s oh so simple, oh so quick, absolutely delicious, and totally fall.
I needed a pumpkin-y recipe over the weekend and whipped it up for the millionth time…and after all these years, my family still devoured it.
Happy Pumpkin Season, friends! xx
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Pumpkin Spice Bundt Cake
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 1 bundt cake
Description
I make this Pumpkin Spice Bundt Cake often because it’s oh so simple, oh so quick, absolutely delicious, and totally fall. This recipe will be one you return to season after season.
Ingredients
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1 box of spice cake mix
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2 (3.4 oz) boxes instant vanilla pudding (just the dry ingredients, do not make pudding)
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½ cup vegetable oil
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1¼ cups water
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4 eggs
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1 cup pumpkin (I use Libby’s, not the entire can)
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4 cups powdered sugar
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1 stick butter, softened
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3-4 splashes milk
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2 tablespoons cinnamon
Instructions
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Preheat oven to 350 degrees
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Grease (I use Pam) a 10 inch bundt pan
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In mixing bowl, combine cake mix, dry pudding mixes, oil, water, eggs, and pumpkin with an electric mixer. Pour into prepared bundt pan.
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Bake 40-45 minutes or until toothpick inserted comes out clean.
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Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
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In a bowl, combine powdered sugar, butter, and milk with an electric mixer until creamy. Add more powdered sugar if it’s too thin or more milk if it’s too thick. Stir in cinnamon (you can add even a bit more than the recipe calls for it you’d like). Frost cooled cake.
- Serve and enjoy! Refrigerate when not enjoying.
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