Pumpkin Spice Bundt Cake
A moist and tender pumpkin spice cake topped with creamy frosting, perfect for fall gatherings.
Ingredients
For the Cake
- 2 boxes white or yellow cake mix
- 2 boxes instant vanilla or pumpkin pudding
- 8 large eggs
- 2 cups pumpkin puree
- 2/3 cup vegetable oil
- 1/2 cup sour cream
- 3 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 1/2 cup water
For the Frosting and Decoration
- 2 1/2 cups store-bought vanilla or cream cheese frosting
- 3 tbsp store-bought vanilla or cream cheese frosting
- 1 cake ice cream cone
- Orange and green food coloring food coloring
- to taste green and orange sprinkles
- to taste Halloween candy
- 2 to 3 12-inch dowels or straws (optional)
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and generously grease a 12-cup Bundt pan with cooking spray.
- In a large mixing bowl, beat together 1 box cake mix, 1 box pudding, 4 eggs, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup sour cream, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla, and 1/2 cup water until smooth and fully combined.
- Pour the luscious batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven until a cake tester comes out clean, typically about 40 to 50 minutes.
- Allow the cake to cool for 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Repeat the process with the remaining ingredients to create a second cake layer.
Decoration
- Mix 3 tablespoons frosting with orange food coloring and spread it over the top of the first cake. Place the second cake on top, securing with dowels if desired.
- Color more frosting with green food coloring, applying it to the ice cream cone before pouring warm orange frosting over the cake for a delightful drip effect.
- Decorate with sprinkles and Halloween candy for that festive flair.
Notes
Avoid overbaking and ensure eggs are at room temperature for best texture. Store leftover cake in an airtight container.