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This Pumpkin Bundt Cake tastes JUST like the seasonal cake from Nothing Bundt Cakes! The cream cheese frosting is to die for!
Featured with this recipe
- Pumpkin Bundt Cake Ingredients
- Easy Cream Cheese Frosting
- Add a Little Chocolate!
- Decorating with Frosting
- What is So Special About Bundt Cakes
- Frequently Asked Questions for Bundt Cakes
- Substitutions or Add-ins for Pumpkin Cake
- Tips for this Copycat Pumpkin Bundt Cake
- Storing Pumpkin Bundt Cake
- Give It A Halloween TWIST!
- More Pumpkin Recipes
- Pumpkin Bundt Cake – Nothing Bundt Cakes Copycat Recipe
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.
“I made this cake for a work event. It was a hit. Very moist and perfect.”
-Laura
Frequently Asked Questions for Bundt Cakes
Follow the directions listed in the recipe card and use a mini bundt cake pan for the batter. Bake for 30 minutes or until a toothpick comes out clean.
For this recipe, try not to fill the pan more than three-quarters full with batter. Every cake recipe rises differently, and you don’t want it spilling over the sides of the pan.
Once the pumpkin bundt cake is baked and ready to be removed from the oven. Allow it to cool in the bundt pan for about 10 to 15 minutes. Hold a wire cooling rack over the base of the cake and allow the cake to fall away from the bundt pan.
Yes, sometimes the bundt cake doesn’t always work. Using a non-stick metal pan helps. Also, greasing the pan and adding flour to help it from sticking and letting it be able to let the cake cool before letting it drop.
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!
We made this Pumpkin Bundt Cake into a fun Halloween dessert in our Halloween Dinner Ideas post. Just make a few easy adjustments and you have a “spider” cake! It was the star of the show at our Halloween dinner and everyone wanted to know how it was done. It is SO. EASY. I guarantee it will be a huge hit at your next Halloween party or potluck!
- 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.
More Pumpkin Recipes
If you are in the mood for more pumpkin or holiday treats, try out these delicious pumpkin recipes.
Read More: The Best Pumpkin Desserts
Pumpkin Bundt Cake – Nothing Bundt Cakes Copycat
Equipment
- Bundt Pan
Ingredients
- 1 spice cake mix
- 3.4 ounces pumpkin spice instant pudding mix (1 package)
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cup mini semi-sweet chocolate chips
For the frosting
- 16 ounces cream cheese (2 packages) softened
- 1/2 cup butter softened
- 2 teaspoon vanilla extract
- 32 ounces powdered sugar (1 bag)
Instructions
- Preheat oven to 350 degrees. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
- Stir in mini chocolate chips and pour into a well-greased bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
For the frosting
- In a large bowl, mix cream cheese and butter until smooth. Mix in vanilla.
- Gradually add in powdered sugar while stirring. If it looks too thin (stiff peaks do not form), add more powdered sugar. If it looks too thick add 2 Tbsp of milk.
- To frost the cake, cut the corner off of a ziplock or piping bag, fill bag with frosting.
- Pipe from the outside bottom third of the cake, over the top, and down to the center circle. Once you have gone all the way around, fill the middle with a swirl.
Notes
How to Store Pumpkin Bundt Cake
- 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.
- Store your bundt cake in the freezer by wrapping 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.
Nutrition Information
Good Morning,
In your comments you say: If you are using a larger can of pumpkin, a 15 ounce can is made up of 1 ¾ cups of pumpkin.
I do not see any canned pumpkin in the recipe. Nor do I see it in the pictures.
Do you use canned pumpkin? Also, I found pumpkin spice pudding mix on Amazon. I will have 4 boxes. LOL
I am not sure which comments you are referring to, but some people opt to substitute pumpkin puree for oil. There is no pumpkin puree in the original recipe.
Sounds like this will be a fall favorite in our house I love the fall weather here in the pacific northwest but I could not find pumpkin spice pudding
If you can’t find the pumpkin spice pudding, the caramel, vanilla or butterscotch go well with the flavors in this cake!
Made this tonight using my new Mini Bundt pan from Pampered Chef. Baked for 17 minutes and yield was 10 cakes. So excited! Wish I could show a photo!