Pumpkin Spice Bundt Cake
This Pumpkin Spice Bundt Cake is one of the easiest cakes I’ve made in a long time.
Have any of you ever read Stephen King’s The Stand? In the book, nearly 99 percent of the world’s population is wiped out with the superflu. Yeah, that’s pretty much how I’ve felt for the last week – only worse. The good news is that I’m now back to my high school weight, so there’s that {don’t worry, it will take about 2.287436420 seconds before I gain those 5 pounds back}.
Anyway, when I finally headed back into the kitchen over the weekend, I needed recipes that were quick and easy, and um, pumpkin. We’re still in pumpkin season, right? ‘Cause I’m already kinda looking ahead to eggnog and peppermint, if you want to know the truth.
This recipe starts out with a spice cake mix – but with the addition of evaporated milk and pumpkin puree, the result is a wonderfully moist and perfectly flavored cake. It’s all of the flavors and textures of a homemade cake without all of the work – perfect for those days when you want something with a homemade feel, but don’t have the energy to do it whole hog. 😉
I jazzed up the cream cheese glaze by substituting Pumpkin Spice Creamer for the milk, which kicked up the flavors of cinnamon and nutmeg throughout. In my book, you can never have too much cinnamon, pumpkin, or nutmeg.
This cake was actually part of my weekly lunch menu plan from eMeals
, and I’d intended to pack slices of it in Doodle’s lunch this week. But let’s be honest: who really needed this cake more? A 6-year old with already boundless energy, or a working mom who usually needs a sugar rush to get through the late afternoon work day?
I’ll let you ponder that for a minute while I go brush the cake crumbs off my keyboard.
- 18.25 oz package spice cake mix
- 1 cup canned pumpkin
- 5 oz can evaporated milk
- ⅓ cup canola oil
- 3 large eggs, lightly beaten
- 4 oz cream cheese, softened (I used fat-free)
- 2 cups powdered sugar
- 2 tablespoons pumpkin spice coffee creamer OR milk, divided
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Combine cake mix, pumpkin, evaporated milk, oil and eggs in a large bowl; beat with an electric mixer on medium speed 2 minutes or until smooth. Pour into a greased and floured 12-cup Bundt pan.
- Bake 40 to 45 minutes or until a wooden pick comes out clean. Cool in pan on a wire rack 30
- minutes. Invert onto wire rack, and cool completely.
- Combine cream cheese, powdered sugar,1 tablespoon creamer or milk and vanilla in a food
- processor; cover and process until well blended. Add remaining 1 tablespoon creamer or milk;
- process until smooth. Drizzle glaze over cooled cake.
*I was not compensated for this post. I am an eMeals affiliate and this post does contain my affiliate link. However, all opinions are straight-up my own, and I used eMeals even prior to my affiliate relationship. I really do love it! You can read my disclosure policy here.
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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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I love anything that begins with pumpkin and ends in cake. Seriously, Ashley – this bundt is beautiful! That coffee creamer is my current favorite. I wish it wasn’t seasonal!
I hear you! It took my baby and I THREE miserable weeks to shake our cold, though, I didn’t lose a single pound!! This bundt cake looks incredible, I think I need to go and buy a bundt tin!! Hope you keep feeling better! Xx
That cake looks SO beautiful. Your pics are incredible. Go girl! So glad you are feeling better.
Looks divine!!
This cake is calling my name!
Nicole @ Young, Broke and Hungry recently posted..Butternut Squash and Tahini Spread
I had the pumpkin spice creamer this morning! LOL Can only imagine how good the cream cheese glaze is!! YUM! Glad to hear you are feeling better 🙂
looking forward to getting to eat grain again, then I can have this cake!
Heather @ French Press recently posted..Wake Up Wednesdays
I just discored your page yesterday, and I have to say this Pumpkin spice bundt cake sounds amazing ! 🙂
Plus your pictures are very well taken … I can only say one thing : thank your for sharing this recipe !
I agree, you can never have too much cinnamon, pumpkin, and nutmeg! This looks amazing!
Jessica @ A Kitchen Addiction recently posted..Barbecue Chicken Bacon Avocado Crostini
Ugh, I’m sorry you were sick!!! BOO. This cake though…love it!
Dorothy @ Crazy for Crust recently posted..Cinnamon Spice Cheesecake Bars {with oatmeal cookie crust}
I am so glad you are feeling better Ashley and I am just LOVING this cake! Gorgeous! Shared on Facebook and pinned 🙂
just wondering if the “5 oz” of evaporated milk is a typo? Thanks!!
Nope. I used a 5 oz can.