As the leaves turn color and the air gets crisp, there is nothing quite like indulging in the flavors of fall. One classic treat that never disappoints is a pumpkin spice bundt cake. And with this recipe, you can make it easily with a yellow cake mix. It’s a fun and delicious way to enjoy the season, so let’s get started!
Ingredients
- 1 box yellow cake mix
- 1 can pumpkin puree
- 3 eggs
- 1/2 cup vegetable oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 cup water
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, ginger, and cloves. Mix well.
- Add the water and continue to mix until everything is well combined.
- Pour the batter into a greased bundt cake pan and smooth out the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
- Once the cake is cooled, dust it with powdered sugar and serve.
Nutritional Information
Serving Size: 1 slice
Calories: 280
Fat: 12g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Equipment
- Mixing bowl
- Whisk or electric mixer
- Bundt cake pan
- Spatula
- Wire rack
Serving Suggestions
This pumpkin spice bundt cake is perfect for dessert or a sweet snack with a cup of coffee or tea. It can also be topped with whipped cream or caramel sauce for an extra indulgent treat.
Variations
You can add chopped nuts, raisins, or chocolate chips to the batter for an extra crunch. You can also use cream cheese frosting instead of powdered sugar for a richer flavor.
Substitutions
If you don’t have a yellow cake mix, you can use a white cake mix instead. You can also use applesauce instead of vegetable oil for a healthier option.
Storage
This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips
- Make sure to grease the bundt cake pan well to prevent the cake from sticking.
- Allow the cake to cool completely before dusting it with powdered sugar to prevent it from melting.
- You can use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
Notes
This pumpkin spice bundt cake is a great way to use up canned pumpkin puree and a box of cake mix. It’s easy to make and perfect for fall gatherings or a cozy night in.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin before adding it to the batter.
Can I use a different spice blend?
Yes, you can adjust the spices to your liking or use a pre-made pumpkin spice blend.
Can I make this cake ahead of time?
Yes, you can make this cake a day or two in advance and store it in the refrigerator. Just dust it with powdered sugar before serving.
Final Thoughts
This pumpkin spice bundt cake with yellow cake mix is a delicious and easy treat that’s perfect for fall. It’s a great way to enjoy the flavors of the season and impress your friends and family. So, give it a try and let us know what you think!