Name: Pumpkin Bundt Cake with Cake Mix
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Pumpkin Cake:; 1 box yellow cake mix; ¼ cup brown sugar; ¼ cup granulated sugar; 1 tablespoon pumpkin pie spice; 1 teaspoon ground cinnamon; 1 (15 oz) can pumpkin purée; ½ cup milk; ½ cup vegetable or canola oil; ½ cup sour cream or plain yogurt; 3 large eggs; Cream Cheese Frosting:; 4 tablespoons salted butter, softened; 4 ounces cream cheese, softened; 1½–2 cups powdered sugar; 1 teaspoon vanilla extract

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This Pumpkin Bundt Cake with Cake Mix is the ultimate shortcut to a cozy, flavor-packed fall dessert. I make it using simple pantry ingredients like yellow cake mix, canned pumpkin, warm spices, and a luscious cream cheese frosting. It’s soft, moist, and practically melts in my mouth with every bite.

Pumpkin Bundt Cake with Cake Mix

Why You’ll Love This Recipe

This cake hits all the marks for me when I want something festive but easy.

I only need about 10 minutes of prep time thanks to the boxed cake mix.
The pumpkin purée makes the texture unbelievably soft and tender.
It’s spiced just right with cinnamon and pumpkin pie spice, giving that perfect autumn warmth.
I love how versatile it is—sometimes I turn it into a loaf, cupcakes, or even leave it unfrosted.
The tangy cream cheese frosting balances the sweetness beautifully, and I don’t need to fuss with decorating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin Cake:
yellow cake mix
brown sugar
granulated sugar
pumpkin pie spice
ground cinnamon
pumpkin purée (15 oz can)
milk
vegetable or canola oil
sour cream or plain yogurt
large eggs

Cream Cheese Frosting:
salted butter, softened
cream cheese, softened
powdered sugar
vanilla extract

Directions

I start by preheating my oven to 350°F and generously greasing a bundt pan. Sometimes I coat it with a cinnamon sugar mix for an extra flavor boost.
In a large bowl, I beat all the cake ingredients until smooth, making sure to scrape down the sides.
I pour the batter into the prepared bundt pan and bake it for 40–50 minutes. It’s ready when the top is golden and a toothpick comes out clean.
After baking, I let the cake cool in the pan for 10–15 minutes before flipping it onto a wire rack. If it doesn’t release right away, I wait a few more minutes and gently tap the sides.
For the frosting, I beat the softened butter and cream cheese until creamy. Then I add the powdered sugar and vanilla, adjusting the texture by adding more sugar or milk as needed.
Once the cake is fully cooled, I frost it by spreading or piping the frosting on top. Then I slice and serve.

Servings and timing

This recipe makes about 10 servings.
Prep time: 10 minutes
Bake time: 40–50 minutes
Cool time: 45 minutes
Total time: 1 hour 10 minutes

Variations

I sometimes skip the frosting and dust the top with powdered sugar for a lighter option.
If I want something different, I’ll switch the cream cheese frosting with chocolate glaze or vanilla drizzle.
Toppings like chopped nuts, crushed cookies, or mini chocolate chips give it a fun twist.
I can easily bake this batter into cupcakes (bake 18–22 minutes) or two 8-inch round pans—just reduce the bake time.

Storage/Reheating

Room Temperature: I keep leftovers in an airtight container for 2–3 days in a cool place.
Refrigerator: After that, I move the cake to the fridge for up to 2 more days, though I find it starts to dry a little.
Freezer: I wrap unfrosted slices tightly and freeze for up to 3 months.
To Defrost: I let slices thaw in the fridge overnight or at room temperature for a few hours. Then I frost and enjoy.

FAQs

Can I make this in a loaf pan?

Yes, I divide the batter in half and bake each half in a greased loaf pan. I keep an eye on the time since it may bake faster.

Can I turn this into cupcakes?

Absolutely! I spoon the batter into lined cupcake pans and bake for 18–22 minutes. They’re perfect for parties.

Do I have to use cream cheese frosting?

Not at all. I like to swap in chocolate or vanilla frosting, or just dust with powdered sugar for a simpler finish.

Can I use white cake mix instead of yellow?

Yes, white cake mix works fine. I find yellow cake mix gives a richer flavor, but both are delicious.

What if I don’t have sour cream?

I use plain yogurt as a substitute and it turns out just as moist and soft.

Conclusion

This Pumpkin Bundt Cake with Cake Mix is one of my favorite go-to fall desserts. It’s quick to make, full of warm spices, and always a crowd-pleaser. Whether I serve it for a holiday, a gathering, or a cozy weekend at home, it never disappoints.