Go Back
–+ servings
A top-down view of a pumpkin spice bundt cake on a white plate. The cake is glazed and sprinkled with pecans. A slice of the cake is on a smaller plate beside it. A jar of pecans and a folded orange and black plaid napkin are in the background.
Print Recipe
3.69 from 35 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cake, pumpkin spice, pumpkin spice bundt cake
Servings: 12 slices
Author: Lisa Kerhin

Equipment

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

see blog post for tips and variations