Pumpkin Spice Bundt Cake
This Pumpkin Spice Bundt Cake is a delightful dessert that’s both simple and scrumptious. Using a cake mix as a base, this recipe combines the rich flavors of pumpkin and warm spices and is topped with spiced glazed and pecans, making this the perfect fall treat.
One of the best things about this cake recipe is how effortlessly it comes together. It’s the perfect way to make a boxed cake mix even better saving you time and effort without sacrificing flavor. Whether you are baking this cake recipe for a holiday celebration or a cozy afternoon snack, it is sure to become a seasonal favorite.
If there is any seasonal flavor that I look forward to, it’s pumpkin spice. I love it in all forms whether it’s these Soft Pumpkin Cookies or using my homemade pumpkin spice creamer in my coffee, I can’t get enough. I am that person who loves the fall spices. This Pumpkin Spice Bundt Cake makes many appearances during the fall months. For good reason too as it’s filled with warm, comforting flavors of pumpkin and made with the convenience of a cake mix.
This spiced cake is delicious on its own, but it also pairs wonderfully with a cup of coffee or tea. It’s perfect for fall gatherings, holiday parties, or as a special treat for yourself. Add it to your Thanksgiving dessert table and your guests will be impressed by the presentation and taste.
Pumpkin Spice Bundt Cake
This recipe is so easy that it takes no time at all to make prepare and bake. The cake is made with a boxed spice cake mix, a can of pumpkin puree, and eggs. You can totally serve this cake without the spiced glaze and nuts (and I do often) but adding the topping just takes this to the next level The warm spices of cinnamon, nutmeg, ginger, and cloves in the easy icing tie the whole cake together.
Making a box cake taste like homemade is easy to do with this recipe but’s also easy to do with a simple white cake mix, too. Cake mix hacks are your best friend to easy and delicious baked goods.
I love using a bundt pan to make cakes because it comes out of the pan looking pretty and can be served just like that but looks even better with a simple glaze to drizzle over it.
Timesaving Tips and Variations
- Using a cake mix is already a timesaver but I recommend keeping a few cake mixes and a couple cans of pumpkin in your pantry for the spur-of-the-moment baking mood.
- You can use a yellow cake mix or a pumpkin cake mix in place of the spice mix.
- Remember, you are not following the box directions to bake this cake.
- You can substitute ½ teaspoon of homemade pumpkin spice mix in place of the cinnamon, nutmeg, ginger, and cloves.
- “Doctored up” cake mix recipes like this one or this Black Forest Cake are always simple ways to impress your family and friends.
- Substitute the glaze for this homemade cream cheese frosting.
There’s no need to pull out the stand mixer for this recipe. You just need a whisk or wooden spoon to mix the ingredients. Easy!
How to store leftover cake
Leftover bundt cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Because of the glaze, leftovers do need to be stored in the fridge. If you are not adding the glaze, then you can store the cake in an airtight container at room temperature for a couple of days.
Can you freeze a bundt cake?
Yes, you can freeze this bundt cake. Prepare as directed in the recipe and let it cool completely to room temperature. I suggest you double-wrap the bundt cake in aluminum foil and freeze it for up to 3 months. To serve, allow it to thaw in the fridge overnight or at room temperature. I do not recommend freezing a frosted cake. Once the cake is thawed, you can then make the glaze and add it.
Can I make this cake ahead of time?
Absolutely, you can make this cake 2 days before you need it. Allow it to cool before storing it in an airtight container. When you are ready to serve, prepare the spiced glaze and drizzle over the cake.
This delightful bundt cake is a perfect treat for autumn. Bursting with the warm flavors of pumpkin, cinnamon, ginger, and cloves, it’s incredibly moist and tender.
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Recommend Tools to Make a Bundt Cake
While you can use an electric handheld mixer, it is not required. I use a whisk or wooden spoon to mix the batter in a large bowl. I have linked to my favorite bundt pan.
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Ingredients
This list of ingredients can be easily found in your grocery stores.
For the cake
- 1 box spice cake mix any brand
- 1 can (15 ounces) of pure pumpkin (not pumpkin pie filling)
- 3 eggs
For the glaze
- 1 cup plus 3 tablespoons powdered sugar
- 1 – 2 tablespoon milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- ¼ – ½ cup chopped pecans
It’s a perfect fall dessert for busy weeknights! Grab your ingredients and let’s bake!
How to Make a Pumpkin Spice Bundt Cake
Preheat oven to 350 degrees. Grease and flour a bundt cake pan and set aside. Combine in a large mixing bowl, the cake mix (dry), pumpkin, and eggs. Mix with a whisk or wooden spoon. You can use a handheld mixer if you wish.
Pour evenly into the bundt pan and bake for 30 – 35 minutes or until done. Let cool in for pan about 15 minutes before inverting to a cooling rack. Cool completely before adding the glaze and pecans.
To make the glaze: In a small bowl, combine the ingredients for the glaze except for pecans. You want the glaze on the thick side so start with the 1 tablespoon of milk and go from there, adding a little more till you have the consistency you want. Drizzle over the cake and top with chopped pecans. Let set a few minutes till glaze has hardened then serve.
Serve a slice of this seasonal cake for breakfast with your coffee or tea. It also makes a tasty afternoon snack with your favorite caramel iced coffee or a cold glass of milk.
More Recipes to Make with a Boxed Cake Mix
It’s easy to take a box of cake mix and create a delicious breakfast treat or to elevate your desserts.
- Chocolate Cake Mix Donuts
- Gingerbread Pancakes
- 3 Ingredient Blueberry Cobbler
- White Chocolate Red Velvet Cake Mix Cookies
- German Chocolate Bundt Cake
If you love the fall flavors, then this recipe is a must-try! It also makes a wonderful cake to take to a potluck or a fall gathering.
With just a few pantry staples, you can create this moist, flavorful cake that’s perfect for any occasion. I’ll confess that I made this in the middle of the summer because I was craving those autumn flavors.
Printable Recipe Card
Pumpkin Spice Bundt Cake
Equipment
- whisk or wooden spoon
- small bowl
Ingredients
Cake:
- 1 box spice cake mix any brand
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
- 3 eggs
Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 1 – 2 tablespoons milk
- ¼ teaspoons ground cinnamon
- ⅛ teaspoons ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- ¼ – ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease and flour a bundt cake pan and set aside.
- Combine in large bowl, the cake mix (dry), pumpkin, and eggs.
- Mix with a electric or stand mixer till combined.
- Pour evenly into the bundt pan and bake 30 – 35 minutes or until done.
- Let cool in pan about 15 minutes before inverting to a cooling rack.
- Cool completely before adding the glaze and pecans.
To make the glaze:
- Combine ingredients for glaze except for the pecans. You want the glaze on the thick side so start with the 1 tablespoon of milk and go from there, adding a little more till you have the consistency you want. Drizzle over cake and top with chopped pecans.
- Let set a few minutes till glaze has hardened then serve.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Cake was moist and delicious. I pan roasted the pecans then Caramelized with brown sugar. Was awesome. Made for a coworkers birthday. Big hit.
The caramelized roasted pecans sounds yummy!
This cake is sooo good – I did add pumpkin instant pudding and 1/4cup oil but wow it was gone…