Moist Pumpkin Bundt Cake Made with Cake Mix

This pumpkin bundt cake made with cake mix is an easy, crowd-pleasing fall dessert. A box of yellow cake mix combines with a can of pumpkin puree and a generous tablespoon of pumpkin spice. Everything mixes in one bowl, is poured into a prepared bundt pan, and bakes into a tall, tender cake finished with a thick cream cheese glaze poured over the top.

There’s no creaming of butter, no separating of eggs, and no need for a second bowl for dry ingredients. The same convenient shortcut used with boxed cake mix is all you need: combine wet and dry ingredients in one bowl, pour into the pan, and let the oven do the rest.

The pumpkin puree plays the starring role. It keeps the crumb moist for days in the refrigerator and gives the cake that bold orange color you notice as soon as you cut a slice.

Ingredients

Below are ingredient notes and substitution options. Exact measurements and full instructions are included in the printable recipe card in this post.

• Yellow cake mix — brands like Duncan Hines or Pillsbury work well. Avoid smaller box sizes that change the ratios. If you prefer stronger spice notes, a spice cake mix is an easy swap.
• Pumpkin puree — use 100% pure pumpkin, not pumpkin pie filling. Pie filling is sweetened and spiced and will make the cake too sweet and alter the texture.
• Eggs, vegetable oil, and whole milk — the wet ingredients that combine with the cake mix and pumpkin.
• Light brown sugar — adds a little molasses depth to enhance the boxed mix.
• Pumpkin spice — a full tablespoon gives the cake clear fall flavor. It sounds like a lot, but a whole bundt needs the boost to come through.
• Cream cheese and unsalted butter — the base for the glaze. Both should be softened to avoid lumps in the glaze.
• Confectioners sugar, vanilla extract, salt, and milk — whisk these into the cream cheese and butter. Add milk a little at a time until the glaze reaches a pourable consistency.

The Bundt Pan I Recommend

A reliable 10-inch nonstick fluted tube pan is ideal for this cake. A well-greased, good-quality pan promotes even baking and clean release. Grease every ridge and around the center tube thoroughly to prevent sticking.

How to Make Pumpkin Bundt Cake with Cake Mix

Step-by-step instructions are shown here. For a printable version, refer to the recipe card below.

Step 1: Preheat the oven to 350°F. Coat a 10-inch bundt pan with a generous layer of nonstick spray, making sure to get into every ridge and around the center tube. Proper greasing prevents the cake from sticking.

Step 2: In a large bowl, beat together the cake mix, pumpkin puree, eggs, light brown sugar, vegetable oil, whole milk, and pumpkin spice until the batter is smooth and evenly colored.

Step 3: Pour the batter into the prepared bundt pan and smooth the top.

Step 4: Bake for 40–50 minutes, or until a cake tester inserted in the center comes out clean or with a few moist crumbs. If wet batter clings to the tester, give the cake another 5 minutes and check again.

Step 5: Let the cake cool in the pan for 15 minutes, then turn it out onto a plate or cake stand and allow it to cool completely. Fifteen minutes is usually the sweet spot—any less and the cake may be too fragile to flip; any more and steam can cause it to stick.

Step 6: For the glaze, beat softened cream cheese and butter until smooth and fluffy. Beat in confectioners sugar, vanilla, salt, and 2 tablespoons of milk. Add more milk a teaspoon at a time until the glaze pours off a spoon in a ribbon.

Step 7: Pour the glaze over the cooled cake and let it run down the ridges and center for a generous finish.

Serving Suggestions

Serve slices at room temperature alongside coffee or serve chilled from the fridge. The cake holds its shape either way and the cream cheese glaze is flavorful both warm and cool.

This bundt travels well, making it a smart choice for holiday dessert tables and potlucks when you need something that holds up and looks impressive without a lot of fuss.

Storage

Because the glaze contains cream cheese, store the cake in the refrigerator. Covered, it will keep for up to 4 days. Serve it cold or let slices sit at room temperature for 20 minutes to soften the crumb.

To freeze, leave the cake unglazed. Wrap tightly in plastic wrap and then foil; it keeps for up to 3 months. Thaw overnight in the refrigerator and make the glaze fresh the day you serve it.

Additions and Variations

Here are a few simple ways to change up the cake:

• Skip the glaze — dust the cooled cake with confectioners sugar for a lighter finish.
• Add nuts — sprinkle chopped pecans or walnuts over the glaze before it sets for texture and flavor.
• Chocolate chip pumpkin bundt — fold 1/2 cup chocolate chips into the batter for a chocolatey variation.
• Spice cake mix — substitute a spice cake mix for the yellow box if you want a stronger cinnamon and clove profile.

Pumpkin Bundt Cake FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling is sweetened and spiced; using it will make the cake overly sweet and alter the texture. Look for a can labeled 100% pure pumpkin puree.

Why did my cake stick to the pan?

Most often this comes down to insufficient greasing of the pan or letting the cake sit in the pan longer than the recommended 15 minutes before turning it out.

Can I bake this in a 9×13 pan instead?

Yes. Pour the batter into a well-greased 9×13 pan and start checking for doneness at about 30 minutes since it will bake faster in a shallower pan.

Do I have to use a cream cheese glaze?

No. The cream cheese glaze complements the pumpkin flavor well, but a simple glaze made from confectioners sugar and milk or a dusting of confectioners sugar also works nicely.

Recipe Card