Take this Pumpkin Bundt Cake to your next holiday gathering and you will have people hunting you down and BEGGING for the recipe. This cake is so moist and the frosting is to die for! I based this recipe off of Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake. It’s so easy to make for holiday parties and meals and really brings all the spices and flavors of the season.
Pumpkin Bundt Cake Ingredients
All the ingredients are simple and easy to make! Combine the dry ingredients and wet ingredients together in a medium bowl. Whisk or blend together and it is that easy!
Spice cake mix – Make this pumpkin bundt cake recipe even easier by using this cake mix. Using a box cake instead of a flour mixture makes it easier. Pumpkin spice instant pudding mix – This is the secret ingredient that makes this cake moist and flavorful all in one box! Pumpkin spice pudding is only available during this time of year so I always make sure to stock up on it whenever I see it in the store.Sour cream – Creates a soft texture in the cake and adds flavor! Eggs – Using large eggs helps combine this mixture. Water – Keeps the dough moist and helps the cake mixture stay light and fluffy. Oil – Binds together the dough and keeps it moist. Semi-sweet chocolate chips – These are mini chocolate chips to keep a sweet bite in the cake.
Easy Cream Cheese Frosting
Once the cake has cooled, making your frosting in a bowl of a stand mixer and add it to the top of the pumpkin pie spice cake. This combination is the icing on the cake!
Cream cheese – Keep your cream cheese on the counter to help it soften and reach room temperature. Butter – Soften the butter ahead of time and blend together. This will thicken and add texture to the frosting. Vanilla – Use pure vanilla extract for more flavor! Powdered sugar – This is a smooth sweetness to the frosting.
Add a Little Chocolate!
This Pumpkin Bundt Cake is moist and full of pumpkin flavor. The mini chocolate chips give it an added boost of flavor. Why is it that pumpkin and chocolate taste so good together?! The perfect combination! Be sure to use MINI chocolate chips. They work best in this cake. The regular size chocolate chips will sink to the bottom of the bundt pan and won’t distribute through the cake batter as evenly as the mini chocolate chips.
Decorating with Frosting
Now let’s talk about the frosting for this cake. It is UNREAL. I have to stop myself from eating it all out of the bowl before I get it on the cake! It is my go-to frosting recipe. I use it for our Homemade Oreos, our Coconut Cream Cake, and Our Version of Nothing Bundt Cakes’ White Chocolate Raspberry Cake. It is thick, creamy, and SO delicious. I like to refrigerate this cake overnight because I think it tastes better that way, but if you don’t have time, just make sure the cake cools all the way before you frost it.
What is So Special About Bundt Cakes
Bundt cakes have several characteristics that set them apart from other cakes: Bundt cake pans have fluted edges, making the cakes look elegant even before decoration. The pans have a hole down the middle, which means the cakes come out with a donut shape. The hole helps the cakes cook more evenly.
Frequently Asked Questions for Bundt Cakes
Substitutions or Add-ins for Pumpkin Cake
This is the perfect cake to make adjustments too if needed! Make it simple or make it more elaborate with extra ingredients or seasonings to help add flavor and deliciousness!
Sometimes finding the jello mix is hard to find at the grocery store. You can substitute using vanilla pudding mix. If you need to use canola oil or olive oil instead of vegetable oil will work too. Using pumpkin puree will work too on a 1:1 ratio. Yellow cake mix will also work and add in cinnamon, nutmeg, ground cloves, or pumpkin pie spice to the batter. Add in some pecans or walnuts to the pumpkin bundt cake for an extra texture!
Tips for this Copycat Pumpkin Bundt Cake
I used a 12-cup bundt pan for the cake that can feed up to 16 people depending on how big or small the slice is. This cake is perfect for parties and holidays!
If you are using a larger can of pumpkin, a 15 ounce can is made up of 1 ¾ cups of pumpkin. Use cooking spray to grease the pan very well. This is key to help the bundt cake fall out properly on a wire rack. Add the batter into the bundt cake slowly and carefully. You will want the cake batter to reach each of the groves in the pan. Carefully move the pan around to have the batter reach each curve from the pan. It is always best to make sure you do not over mix the batter. This will leave the cake dense and dry. When ready to let the cake fall out of the pan, use a soda can to let the bundt pan rest on while the cake is about to fall.
Storing Pumpkin Bundt Cake
It is best to keep your cake in an airtight container or wrapped in saran wrap to keep it tight and fresh in the refrigerator. When ready to serve, allow the bundt cake warm to room temperature. If you are wanting to store your bundt cake in the freezer, wrap the cake in plastic wrap then aluminum foil or a freezer bag to keep it from getting freezer burn. This will freeze for 2 to 3 months. Allow the cake to thaw overnight in the refrigerator.
Give It A Halloween TWIST!
More Pumpkin Recipes
If you are in the mood for more pumpkin or holiday treats, try out these delicious pumpkin recipes.
Start by dividing the frosting in half. Use half of the frosting and lightly frost the whole cake then take the other half and add ⅓ cup dark cocoa powder and black food coloring and mixed until it turns black.Next, get the black frosting and put it in a gallon Ziplock bag, snip off the end and pipe 8 spider “legs” going from the center to the edges.Then, fill in the middle to make the spider “body” and a little dollop for the head. Last of all, use a little extra of the white frosting to pipe little fangs and then use 2 Red Hots for the eyes.
Read More: The Best Pumpkin Desserts
Pumpkin Chocolate Chip Cookies
Pumpkin Coffee Cake
Pumpkin Mousse
Pumpkin Cobbler
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