This easy pumpkin spice cake with cream cheese frosting is the perfect fall dessert! Made with spice cake mix, canned pumpkin, chopped pecans, pudding mix, and a few other ingredients. Then topped with a delicious cream cheese frosting. This easy cake recipe is a classic holiday dessert.
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Welcome to My Kitchen Serenity! When Fall is in the air, I know it’s time to start thinking about all those wonderful spice recipes! It seems like everything is either flavored with spice or scented with spice. So when this cake is baking in the oven, you’ve got the best of both worlds. Your house will fill with the most delicious spice scent! Your taste buds will be happy with all the wonderful flavors of this cake.
This cake fits the bill when it comes to your classic spice cake recipe. I love the addition of canned pumpkin and pudding mix. These two key ingredients ensure a moist cake.
Moist Pumpkin Bundt Cake Recipe
This pumpkin bundt cake is very easy because it takes less than 10 minutes to prepare. Just toss the ingredients in a bowl, mix, pour into a bundt pan, and bake. Speaking of bundt pans, I prefer the kind with handles. This is my favorite bundt pan. The handles come in handy when you’re flipping the cake over to cool. Place a round cooling rack on the top of the bundt pan before flipping. The handles help hold the cake pan and the cooling rack together during the flipping process.
Fall is that time of year when everything seems to be centered around pumpkins. There are pumpkins for home decorations such as Halloween and Thanksgiving home decor, and of course pumpkins for eating! My favorite use for this beautiful orange fruit is eating them of course; we love all pumpkin desserts! Even the seeds – roasted pumpkin seeds are one of our favorite fall snacks.
Ingredients
please scroll down to the recipe card for detailed ingredients and step-by-by instructions
Spice Cake Mix
Canned Pumpkin
Oil
Chopped Pecans (omit if you don’t like pecans)
Eggs
Instant Vanilla Pudding Mix
Cinnamon
Vanilla Extract
Water
FROSTING:
Powdered Sugar
Cream Cheese
Small amount of milk
Vanilla Extract
Directions
This recipe uses spice cake mix. I love using the spice cake mix because it’s easy, the spices are perfectly balanced, and there’s less measuring involved. Mix all the ingredients, pour into a greased and floured bundt or tube pan, and bake at 350 for about 35-40 minutes.
This recipe calls for pecans and they really add to the flavor and texture of the cake. Pecans add to the “fallness” (my made-up word, lol) of this cake. Pumpkins and nuts are a great combination! And, only 1/2 cup of pecans won’t overload the cake with nuts either. Every now and again, you’ll get a bite of cake with a pecan included. A nice little treat!
You don’t have to top this cake with the cream cheese frosting. I can’t believe I just said that! No, actually you could dust the cake with powdered sugar or serve it plain with whipped cream on top. But the cream cheese frosting just seems to blend so well with this cake. They were meant to be together, ha. Place the cream cheese frosting in a plastic ziplock bag, cut off a small part of one of the corners and squeeze the frosting on top of the cake. It doesn’t have to be perfect, as you can see from my very imperfect design.
This awesome pumpkin pound cake is extra delicious the next day and great served cold. I wish I had a slice right now 🙂
COMMON QUESTIONS REGARDING THIS RECIPE:
Can you Freeze a Cake?
Yes, cakes freeze well and often makes them even moister than before you froze them! Be sure the cake is completely cooled. Then wrap the cake in several layers of plastic wrap, followed by a layer of tin foil. Freeze for up to 3 months. When you’re ready to eat the cake, remove the plastic wrap and foil, then let the cake thaw on the countertop for 2-3 hours. Enjoy!
Can this Cake Recipe be Made into Pumpkin Spice Cake Muffins?
Yes, this cake recipe makes delicious muffins! Line a muffin tin with paper liners. Preheat oven to 350F. Proceed to Step 2 in the recipe card. Fill the muffin tins 3/4 full. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Frost when completely cooled. Makes about 12 muffins.
More Cake Recipes on the Blog:
Lemon Poppy Seed Bundt Cake with Lemon Glaze
Easy Chocolate Cake with Chocolate Buttercream Frosting
Keep your cake fresh
This cake will stay fresh for up to 3 days if left covered on your counter top. Keeping the cake in a plastic cake holder such as the Nordic Ware Bundt Cake Keeper will help keep the cake nice and fresh. The lid locks onto the base and is somewhat translucent.
Happy baking, everybody!
Pumpkin Pecan Spice Cake
Equipment
- Bundt pan
- Electric mixer
- large mixing bowl
- measuring cup(s)
- measuring spoons
- wire rack (for cooling cake pan)
- small mixing bowl
Ingredients
CAKE INGREDIENTS
- 1 box Spice cake mix
- 1 cup Canned pumpkin
- 3/4 cup Oil
- 1/2 cup Chopped pecans
- 1/4 cup Water
- 4 Large eggs
- 1 small box Instant vanilla pudding mix
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
CREAM CHEESE FROSTING INGREDIENTS
- 1 cup powdered sugar
- 8 oz cream cheese, room temperature
- 1 tsp pure vanilla extract
- 1-2 tsp milk
Instructions
- Preheat oven to 350F. Grease and flour bundt pan.
- Mix all ingredient, except pecans, in a large bowl with mixer until well blended (about 5 minutes on medium speed). Then add pecans and mix well with spoon.
- Bake for 35-40 minutes. Let cool 15 minutes then remove from pan and place on wire rack to cool completely.
- Dust with powdered sugar, serve with whipped cream, or top with your favorite cream cheese frosting (recipe below).
- Cream Cheese Frosting: Combine 1 cup powdered sugar, 8 oz softened cream cheese, 1-2 tablespoons milk, and 1 teaspoon vanilla extract.
Notes
Products used for this recipe include:
