Easy Pumpkin Bundt Cake with Spice Cake Mix

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This Pumpkin Bundt Cake with spice cake mix is one of the easiest fall desserts you’ll ever make! With just four simple ingredients, you can create an incredibly moist, perfectly spiced cake that’s finished with a sweet cinnamon glaze. It’s the perfect shortcut dessert for Thanksgiving, potlucks, holiday parties, or anytime you’re craving cozy pumpkin flavor without spending hours in the kitchen.

Whether you’re an experienced baker or trying your hand at baking for the first time, this foolproof recipe comes together in just minutes and always turns out beautifully. If you’re planning your fall dessert menu, be sure to try my Pumpkin Chiffon Pie, classic Pumpkin Pie, No Bake Pumpkin Pie, and Pumpkin Bread Pudding for even more cozy pumpkin favorites.

✨ Before You Begin

✨ Use pumpkin puree, not pumpkin pie filling. Pumpkin puree gives this cake its rich pumpkin flavor and moist texture. Pumpkin pie filling contains added sugar and spices that will change the recipe.

✨ Don’t prepare the cake mix according to the package directions. The dry spice cake mix is used as an ingredient, so you won’t need the oil, water, or eggs listed on the box.

✨ Grease your Bundt pan thoroughly. Be sure to coat every nook and cranny with baking spray or shortening and flour to help the cake release cleanly.

✨ Don’t overmix the batter. Mix just until everything is combined. Overmixing can make the cake denser than necessary.

✨ Let the cake cool before glazing. Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack. Once completely cool, drizzle with the cinnamon glaze.

✨ It’s even better the next day. The pumpkin and spices continue to develop overnight, making this an excellent make-ahead dessert for holiday gatherings.

Ingredients + Key Notes

This easy Pumpkin Bundt Cake relies on just a handful of pantry staples, making it one of my favorite last-minute fall desserts. A few simple ingredient notes will help ensure your cake turns out perfectly every time.

This easy Pumpkin Bundt Cake comes together with just four simple ingredients plus a quick cinnamon glaze. Here’s what you’ll need:

Spice Cake Mix: The boxed cake mix is the foundation of this recipe. Use the dry mix only—you won’t need the ingredients listed on the back of the box.

Pumpkin Puree: One 15-ounce can of pure pumpkin gives the cake its rich pumpkin flavor and incredibly moist texture. Be sure to use 100% pumpkin puree, not pumpkin pie filling.

Eggs: Two large eggs help bind the batter and give the cake structure. For best results, let them come to room temperature before mixing.

Granulated Sugar: A small amount of sugar adds just a touch of extra sweetness and enhances the warm spice flavors.

Cinnamon Glaze

Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully over the cake.

Ground Cinnamon: Adds another layer of cozy fall flavor.

Vanilla Extract: Pure vanilla gives the glaze a richer, homemade taste.

Whole Milk: Thin the glaze to your desired consistency. Start with one tablespoon and add more as needed for a thick, drizzleable glaze.

🥣 How to Make Pumpkin Bundt Cake

Prepare the Pan: Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, making sure to coat every nook and cranny to help the cake release easily after baking.

Mix the Batter: Add the dry spice cake mix, pumpkin puree, eggs, and granulated sugar to a large mixing bowl. Beat with an electric mixer for about 2 minutes, or until the batter is smooth and well combined.

Fill the Pan: Pour the batter into the prepared Bundt pan and spread it into an even layer.

Bake: Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before glazing.

Make the Cinnamon Glaze: Whisk together the powdered sugar, cinnamon, vanilla extract, and 1 tablespoon of milk until smooth. Add additional milk, one teaspoon at a time, until the glaze reaches a thick, drizzleable consistency.

Glaze and Serve: Drizzle the cinnamon glaze over the cooled cake, letting it cascade down the sides. Slice and serve.

◆ Can I use a different cake mix?

Yes! While spice cake mix gives this Bundt cake its signature warm fall flavor, you can also use yellow cake mix or butter pecan cake mix. If you use a different flavor, consider adding 1 to 2 teaspoons of pumpkin pie spice to the batter for that classic fall taste.

◆ Can I use homemade pumpkin puree?

You can, but I recommend canned pumpkin puree for the most consistent results. Homemade pumpkin puree often contains more moisture, which can affect the texture of the cake. If using homemade puree, drain off any excess liquid first.

◆ Why did my Bundt cake stick to the pan?

Bundt pans have lots of grooves and crevices, so it’s important to grease every surface thoroughly. Use baking spray with flour or generously coat the pan with shortening and flour. Let the cake cool in the pan for 10 to 15 minutes before inverting it onto a wire rack.

◆ Can I freeze Pumpkin Bundt Cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. For the best presentation, freeze the cake before adding the glaze and drizzle it on after thawing.

◆ Can I make this cake ahead of time?

Yes! This is a wonderful make-ahead dessert because it stays moist for several days. Bake the cake a day or two in advance, then add the cinnamon glaze just before serving for the freshest presentation.

◆ Can I make this recipe in a different pan?

Yes. You can bake the batter in two loaf pans or a 9×13-inch baking dish. Since baking times will vary, begin checking for doneness a little earlier and bake until a toothpick inserted in the center comes out clean.

Still have questions? Leave them in the comments below, and I’ll be happy to help.

More Easy Fall Desserts

Pumpkin Dump Cake — An easy pumpkin dessert with a buttery cake topping that’s always a hit at holiday gatherings.

Pumpkin Sheet Cake — Soft, perfectly spiced pumpkin cake topped with luscious cream cheese frosting that’s ideal for feeding a crowd.

Pumpkin Bars — Tender pumpkin bars with rich cream cheese frosting make the perfect fall treat for parties, potlucks, and bake sales.

Pumpkin Cheesecake — Creamy, rich, and full of warm pumpkin spice flavor, this decadent dessert is perfect for Thanksgiving.

Impossible Pumpkin Pie — A magical pumpkin pie that creates its own crust as it bakes, making it one of the easiest holiday desserts you’ll ever make.

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Easy Pumpkin Bundt Cake with Spice Cake Mix

This easy Pumpkin Bundt Cake with spice cake mix comes together with just four simple ingredients for an incredibly moist, perfectly spiced fall dessert. Finished with a sweet cinnamon glaze, it's the perfect shortcut recipe for Thanksgiving, potlucks, and holiday gatherings.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

Cake Ingredients

• ▢ 1 box spice cake mix
• ▢ 1 (15-ounce) canned pumpkin
• ▢ 2 large eggs lightly beaten
• ▢ 1/4 cup sugar

Glaze Ingredients

• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla
• ▢ 1-2 tablespoons whole milk

US Customary - Metric

Instructions

• Prep. Preheat oven to 350°F. Generously grease a 10 cup bundt cake pan.
• Combine. In a large mixing bowl, mix all cake ingredients together with an electric mixer until well blended, about 2 minutes. Pour into prepared pan and spread evenly.
• Bake in preheated oven for about 40 minutes or until a knife inserted in the center of the cake comes out clean.
• Glaze. Meanwhile, make the glaze by combining all glaze ingredients in a small bowl and mixing until smooth. Start with 1 tablespoon of milk and continue to add one teaspoon at a time to achieve a thick drizzle consistency. When cake is cooled, drizzle with glaze and serve. Store any leftovers in the fridge.

Fans Also Made:

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  Best Pound Cake (Old-Fashioned Classic)
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  Lemon Pound Cake
• 
  Pumpkin Parfait
• 
  Pumpkin Pie Fudge

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Notes

1. Bundt Pan: I use a 10 cup bundt pan for this recipe. I used this Nordic ware pan.
2. Spice Cake Mix- The cake mix is used as an ingredient in this recipe. You won't need to add any of the other ingredients listed on the back of the box.
3. Canned Pumpkin -Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
4. Eggs - I use large eggs. It's best to bring your eggs to room temperature so they incorporate properly into the batter.  A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
5. Granulated Sugar - The addition of this sugar creates the perfect amount of sweetness in this cake!
6. Confectioners' Sugar - To easily create a smooth glaze, sift your confectioners' sugar first.
7. Ground Cinnamon- Ground spices are at their peak of flavor the first 6 months after opening.
8. Vanilla Extract - Use pure vanilla extract, not artificial, for best flavor.
9. Whole Milk - If you only have low-fat milk or almond milk you can, of course, substitute them for the whole milk. I like that the fat content in the whole milk gives the glave a lovely texture and richness.

Nutrition

Serving: 1/12 of the recipe | Calories: 269kcal | Carbohydrates: 50g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 297mg | Potassium: 233mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5555IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg

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