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Pumpkin Bundt Cake on a cake stand.
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5 from 30 votes

Pumpkin Bundt Cake

This Pumpkin Bundt Cake tastes JUST like the seasonal cake from Nothing Bundt Cakes! The cream cheese frosting is to die for! 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Copycat Recipe, Pumpkin
Servings: 16
Calories: 608kcal
Author: Echo Blickenstaff

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

Instructions

  • Preheat oven to 350 degrees. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
    Mixing bowl with Pumpkin Bundt Cake batter.
  • Stir in mini chocolate chips and pour into a well-greased bundt pan.
    Bundt pan filled with Pumpkin Bundt Cake batter.
  • Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
    Baked Pumpkin Bundt Cake in a bundt pan.
  • Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
    Pumpkin Bundt Cake on a cake plate with no frosting.

For the frosting

  • In a large bowl, mix cream cheese and butter until smooth. Mix in vanilla.
    Mixing bowl with whipped cream cheese for Pumpkin Bundt Cake.
  • 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.
    Cream cheese frosting on a mixing whisk for Pumpkin Bundt Cake.
  • To frost the cake, cut the corner off of a ziplock or piping bag, fill bag with frosting.
    Piping bag with cream cheese Pumpkin Bundt Cake 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.
    Pumpkin Bundt Cake on a cake stand.

Video

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

Calories: 608kcal | Carbohydrates: 68g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 489mg | Potassium: 226mg | Fiber: 2g | Sugar: 50g | Vitamin A: 980IU | Vitamin C: 0.1mg | Calcium: 138mg | Iron: 2mg