Pumpkin Spice Bundt Cake Recipe With Box Mix

Pumpkin Spice Bundt Cake Recipe With Box Mix

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Mini Pumpkin Spice Bundt Cakes Cooking on the Front Burner
Mini Pumpkin Spice Bundt Cakes Cooking on the Front Burner from www.cookingonthefrontburners.com

As soon as the leaves start to change and the air gets a little crisp, it’s time to break out the pumpkin spice! This iconic fall flavor is perfect for all sorts of treats, but one of our favorites is a pumpkin spice bundt cake made with a box mix. Not only is it easy to make, but it’s also incredibly delicious. So, grab your apron and let’s get baking!


  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/2 teaspoon salt


  1. Preheat your oven to 350°F.
  2. Grease a bundt cake pan with cooking spray and set aside.
  3. In a large mixing bowl, combine the cake mix, pumpkin puree, vegetable oil, eggs, pumpkin pie spice, vanilla extract, water, and salt.
  4. Mix everything together until well combined and the batter is smooth.
  5. Pour the batter into the prepared bundt cake pan.
  6. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Let the cake cool for 10-15 minutes before removing it from the pan.
  8. Dust the top of the cake with powdered sugar before serving.

Nutritional Information

Serving Size: 1 slice

  • Calories: 240
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 17g
  • Protein: 3g
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Cooking Time

Preparation Time: 10 minutes

Cook Time: 45-50 minutes

Total Time: 55-60 minutes


  • Bundt Cake Pan
  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Whisk or Electric Mixer
  • Cooking Spray
  • Cooling Rack

Serving Suggestions

This pumpkin spice bundt cake is perfect for fall gatherings or holiday parties. Serve it up with a hot cup of coffee or tea for the ultimate cozy treat.


If you want to mix things up a bit, try adding in some chopped nuts like pecans or walnuts to the batter. You could also swap out the yellow cake mix for a spice cake mix for an even spicier flavor.


If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and allspice. You could also swap out the vegetable oil for melted butter or coconut oil.


This pumpkin spice bundt cake can be stored at room temperature for up to 3 days. To keep it fresher for longer, you can store it in an airtight container in the refrigerator for up to a week.


  • Make sure to grease your bundt cake pan well so that the cake comes out easily.
  • Let the cake cool for at least 10-15 minutes before removing it from the pan to prevent it from falling apart.
  • If you want to make your cake even more festive, try adding some orange food coloring to the batter for a pop of color.


This recipe makes one 10-inch bundt cake.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

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Yes, you can use fresh pumpkin if you prefer. Just make sure to cook and puree it before adding it to the batter.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Just wrap it well in plastic wrap and aluminum foil before freezing.

Can I use a different type of cake mix?

Yes, you can use a different type of cake mix if you prefer. Just keep in mind that it may change the flavor of the cake slightly.

Personal Thoughts

This pumpkin spice bundt cake is one of my favorite fall treats. It’s so easy to make, and the flavor is just perfect for the season. I love serving it up with a warm cup of coffee or tea on a chilly day. If you’re looking for a delicious and festive dessert to share with family and friends this fall, give this recipe a try!

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