Pumpkin Bundt Cake with Cake Mix
3 ingredient pumpkin bundt cake with cake mix and cream cheese frosting is here!! Easy pumpkin cake for dessert in the Fall months.
Servings: 12
Equipment
- 1 Bowl
Ingredients
- 1 box cake mix yellow or spice is best
- 1 can pumpkin puree, 15 oz
- 4 eggs
- 1/4 c water
- 1 tbsp cinnamon
- Homemade Cream Cheese Frosting
- 4 oz cream cheese softened
- 1 c powdered sugar
- 1-2 tbsp milk depending on thickness
Instructions
- Preheat the oven to 325 degrees F. In a large bowl, whisk together cake mix and cinnamon. Add pumpkin puree, eggs and water. Mix well until you have a smooth texture.
- Pour batter into a bundt pan sprayed with non stick spray (mine was a 10.5 inch pan).
- Bake for approximately 40-45 minutes or until toothpick comes out with moist crumbs attached but batter is not still wet, do not over-bake.
- Remove and let cool before turning putting a large plate or platter on top and carefully flipping it over to slide out.
- While the cake is baking, mix together the ingredients for the cream cheese frosting. Spread on top once flipped over when it is cool, slice and enjoy.
Video
Nutrition
Serving: 2oz | Calories: 254kcal | Carbohydrates: 47g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 365mg | Potassium: 58mg | Fiber: 1g | Sugar: 29g | Vitamin A: 217IU | Vitamin C: 0.03mg | Calcium: 117mg | Iron: 1mg