Pumpkin Bundt Cake with Cake Mix

This pumpkin bundt cake with cake mix starts with a box of yellow cake mix, a can of pumpkin puree, and a tablespoon of pumpkin spice. Everything goes into one bowl, gets poured into a bundt pan, and bakes into a tall, tender cake with a thick cream cheese glaze poured over the top.

There is no creaming butter, no separating eggs, and no second bowl for dry ingredients. You mix it all together and pour, the same shortcut behind most of my cakes using cake mix.

The pumpkin puree does a lot of the work here. It keeps the crumb moist for days and gives the cake that deep orange color you can see the second you cut a slice.

If you are stocking up on fall baking, my Pumpkin Chocolate Chip Cookies and Pumpkin Crisp are two more easy ones, and the No Bake Pumpkin Pie is the one I make when the oven is already full.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Yellow cake mix — Duncan Hines and Pillsbury both work. Skip Betty Crocker for this one, they no longer sell a 15.25 oz box and the smaller size throws off the ratios. If you want more spice flavor, a spice cake mix works as a swap. Same shortcut idea as my Rum Cake Recipe with Cake Mix.
• Pumpkin puree — 100% pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it will make the cake too sweet and throw off the texture. I use Libby’s.
• Eggs, vegetable oil, and whole milk — the wet ingredients that go in with the cake mix.
• Light brown sugar — adds a little molasses depth to elevate the plain boxed mix.
• Pumpkin spice — Aka pumpkin pie spice. Use a full tablespoon. It sounds like a lot, but a whole bundt cake needs it to come through with strong pumpkin flavor.
• Cream cheese and unsalted butter — the base of the glaze. Both need to be softened or the glaze will be lumpy.
• Confectioners sugar, vanilla extract, salt, and a splash of milk — whisked into the cream cheese and butter. The milk is what takes the glaze from spreadable to pourable, so add it a little at a time.

How to Make Pumpkin Bundt Cake with Cake Mix

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Heat the oven to 350°F and coat a 10-inch bundt pan with a generous coating of nonstick spray. Get into every ridge and around the center tube. This is the step people rush, and it is the reason bundt cakes stick.

Step 2: Add the cake mix, pumpkin puree, eggs, brown sugar, oil, milk, and pumpkin spice to a large bowl and beat until the batter is smooth and evenly orange.

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

Step 4: Bake 40-50 minutes. It is done when a cake tester comes out clean or with a few moist crumbs. Wet batter on the tester means it needs another 5 minutes.

Step 5: Let the cake cool in the pan for 15 minutes, then turn it out onto a plate or cake stand and let it cool completely. Fifteen minutes is the sweet spot. Any less and the cake is too fragile to flip, any more and it starts to steam and stick.

Step 6: Using a stand mixer or hand mixer, beat the cream cheese and butter until smooth and fluffy, then beat in the confectioners sugar, vanilla, salt, and 2 tablespoons of milk. Add more milk a teaspoon at a time until the glaze pours off the spoon in a ribbon.

Step 7: Pour the glaze over the cooled cake and let it run down the ridges.

Serving Suggestions

Serve slices at room temperature with coffee, or chilled straight from the fridge. Both are good and the cake holds its shape either way.

A Slow Cooker Pumpkin Spiced Latte alongside is a real treat on a fall afternoon.

If you are building a holiday dessert table, this one travels well and holds up next to the rest of my Thanksgiving Dessert Recipes.

Storage

Because of the cream cheese glaze, this cake belongs in the refrigerator. Cover it and it will keep for up to 4 days.

Serve it cold or set slices out for 20 minutes to come to room temperature. The crumb softens back up as it warms.

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

Additions and Variations

A few ways to change up this pumpkin cake from cake mix:

• Skip the glaze — dust the cooled cake with confectioners sugar for a simpler finish.
• Add nuts — sprinkle chopped pecans or walnuts over the glaze before it sets.
• Chocolate chip pumpkin bundt cake — stir 1/2 cup of chocolate chips into the batter. Same idea as my Chocolate Chip Pumpkin Bread.
• Spice cake mix — swap the yellow cake mix for spice cake mix if you want a stronger cinnamon and clove flavor.

Pumpkin Bundt Cake FAQ

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

No. Pie filling is already sweetened and spiced, so the cake comes out too sweet and the texture changes. Look for a can labeled 100% pure pumpkin.

Why Did My Cake Stick to the Pan?

Almost always one of two things: the pan was not greased into every ridge, or the cake sat in the pan longer than 15 minutes before flipping.

Can I Make This in a 9×13 Pan Instead?

Yes. Pour the batter into a greased 9×13 pan and start checking at 30 minutes. It bakes faster in a shallower pan.

Do I Have to Use a Cream Cheese Glaze?

No. The cream cheese version tastes great with the sweetness of the boxed mix but a a simple confectioners sugar and milk glaze works, and so does a plain dusting of confectioners sugar.

More Pumpkin Desserts

If you like this easy pumpkin bundt cake recipe you will also love these fall favorites:

• Pumpkin Lush
• Pumpkin Roll Cake
• Pumpkin Fluff
• No Bake Thanksgiving Desserts