The Easiest Pumpkin Bundt Cake (Tastes Like It’s From a Bakery)

Looking for a pumpkin bundt cake that’s quick to make but still tastes like it came from your favorite bakery? You’re in the right spot. This is the no-fuss, all-flavor version that starts with a box of cake mix but ends with a dessert that feels anything but basic.

It’s moist, warmly spiced, and easy enough for a weeknight—but it holds its own on a holiday table, too. And while we’re keeping things simple here, we’ve packed in smart tips to make it taste homemade every time.

If you’re exploring more bundt cake ideas, don’t miss The Ultimate Bundt Cake Recipe Hub, where you’ll find everything from scratch classics to creative twists. But for now, let’s focus on the easiest way to bring pumpkin flavor to your fall baking.

Why You’ll Love This Recipe

• So Easy – Starts with a boxed cake mix and comes together in minutes.
• Super Moist – Thanks to pumpkin puree and smart add-ins like milk and oil.
• Tastes Homemade – Simple swaps make it feel just like a bakery cake.
• Optional Filling – Add cream cheese for a surprise layer inside.
• Crowd Favorite – Great for holidays, potlucks, or a cozy night in.
• Make-Ahead Friendly – Holds up beautifully for next-day serving.

The Ultimate Easy Pumpkin Bundt Cake (Using a Cake Mix)

Sometimes, the best recipes are the ones that keep things simple. This pumpkin bundt cake starts with a cake mix, but don’t let that fool you—it bakes up rich, tender, and full of warm spice. It’s the shortcut version that doesn’t taste like one.

Whether you’re short on time or just want a no-fail dessert for the season, this one delivers. You’ll get that soft, moist texture and cozy pumpkin flavor without a long list of ingredients.

Ingredients You’ll Need

• 1 box of spice cake mix (15.25 oz – preferred for built-in spices)
  Or use yellow cake mix with 2–3 tsp of pumpkin pie spice
• 1 can (15 oz) pumpkin puree (100% pure, not pumpkin pie filling)
• 3 large eggs
• 1/2 cup milk (for richer flavor; water works too)
• 1/2 cup vegetable oil or melted butter
• Optional flavor boosters:
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Step-by-Step Instructions

1. Prep your pan.
   Preheat the oven to 350°F (177°C). Grease and flour a 10–12 cup bundt pan thoroughly, making sure to get every corner.
2. Mix the batter.
   In a large bowl, combine the cake mix, pumpkin puree, eggs, milk, and oil. Add the optional vanilla and pumpkin spice if using. Beat with a hand mixer on medium for 2 minutes, or until the batter is smooth and evenly combined.
3. Bake.
   Pour the batter into the prepared bundt pan. Smooth out the top. Bake for 40–50 minutes. If you’re adding a filling (see next section), it may take closer to 55 minutes. A skewer inserted near the center should come out clean or with a few moist crumbs.
4. Cool completely.
   Let the cake rest in the pan for 15–20 minutes, then gently invert onto a wire rack. Wait until it’s fully cool before adding any glaze or topping.

Pro Tip: How to Make Your Cake Mix Cake Taste Homemade

Boxed cake mix is fast, but it doesn’t have to taste flat. A few small upgrades can turn it into something that feels like you spent hours baking.

• Use milk instead of water.
  It adds richness and gives the cake a softer crumb.
• Swap oil for melted butter.
  Butter brings a deeper flavor and helps the cake feel more homemade.
• Add an extra egg.
  Most cake mix recipes call for three eggs—using four makes the texture denser and more satisfying.
• Boost the flavor.
  A teaspoon of vanilla extract and a little extra pumpkin pie spice go a long way toward elevating the flavor.

These tweaks take an extra minute or two, but the payoff is big. You’ll end up with a bundt cake that has all the ease of a mix, with the taste and texture of one made from scratch.

Which Cake Mix Is Best for Pumpkin Bundt Cake?

Not all cake mixes are created equal—especially when you’re pairing them with pumpkin. Here’s how to choose the right one for the flavor and texture you want.

Spice Cake Mix

This is the top pick. It already includes cinnamon, nutmeg, and cloves, so it blends perfectly with pumpkin puree. You get warm fall flavor without having to add anything extra.

Yellow Cake Mix

A great backup option. It has a mild base that works well with pumpkin, but it needs a little help. Add 2 to 3 teaspoons of pumpkin pie spice to bring out the classic pumpkin cake flavor.

Butter Pecan Cake Mix

Looking for something a little different? Butter pecan cake mix adds a nutty depth that pairs beautifully with pumpkin. It’s a less common combo but worth trying if you want to switch things up.

No matter which mix you choose, the pumpkin keeps the cake moist and dense—just make sure you’re using plain pumpkin puree, not the pre-sweetened pie filling.

3 Amazing Toppings (From Simple to Decadent)

A good pumpkin bundt cake is already packed with flavor—but the right topping takes it to the next level. Whether you want something quick or a little more indulgent, here are three easy options to finish your cake in style.

Option 1: Classic Cream Cheese Glaze (Rich & Tangy)

This one’s a no-brainer with pumpkin. It adds a creamy, slightly tangy contrast that pairs beautifully with the warm spices.

You’ll need:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:
Beat the cream cheese until smooth. Add powdered sugar, vanilla, and milk—starting with 2 tablespoons. Mix until smooth and pourable. Drizzle over a completely cooled cake.

Option 2: 2-Ingredient Maple Glaze (Seasonal & Sweet)

This glaze is fast and loaded with fall flavor.

You’ll need:

• 1 cup powdered sugar
• 2–3 tablespoons pure maple syrup

Instructions:
Whisk the powdered sugar and maple syrup until smooth. If it’s too thick, add a splash of milk. Drizzle over the cake for a sweet, seasonal touch.

Option 3: Simple Powdered Sugar Drizzle (Fast & Easy)

When you want something sweet but subtle, this one does the trick.

You’ll need:

• 1 cup powdered sugar
• 1–2 tablespoons milk or cream
• Splash of vanilla (optional)

Instructions:
Stir together until smooth and slightly thick. Add more liquid if needed. Drizzle over the cake and let it set before serving.

How to Add a Cream Cheese Filling (The Ultimate Upgrade)

Want to take your pumpkin bundt cake to the next level? Adding a cream cheese filling is the easiest way to turn a simple cake into a crowd-stopper. It creates that sweet, creamy layer inside that feels like a little surprise with every slice.

What You’ll Need for the Filling

• 8 oz block-style cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions:
In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth. The mixture should be pourable but thick enough to hold its shape.

How to Layer the Filling Inside the Cake

1. Pour half of the pumpkin cake batter into your greased bundt pan.
2. Spoon the cream cheese mixture gently over the batter, forming a ring—but don’t let it touch the edges of the pan. That keeps it centered.
3. Carefully pour the rest of the pumpkin batter over the top and smooth it out.

When the cake bakes, the filling sets right in the center. Let it cool fully before slicing to get that clean layered look.

Easy Pumpkin Bundt Cake Recipe Card (Printable)

Easy Pumpkin Bundt Cake with Cake Mix (Super Moist + Creamy)

Yield: 12 servings

Prep Time: 10 minutes

Baking Time: 55 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 25 minutes

This easy pumpkin bundt cake starts with a cake mix and bakes up soft, spiced, and full of flavor. Add a cream cheese filling or glaze for a bakery-style finish—no one will guess it’s semi-homemade.

Print

Ingredients

• 1 box spice cake mix (15.25 oz)
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1/2 cup milk (or water)
• 1/2 cup vegetable oil (or melted butter)
• 1 tsp pumpkin pie spice (optional)
• 1 tsp vanilla extract (optional)

Optional Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 tsp vanilla

Instructions

Preheat oven to 350°F (177°C) and grease a bundt pan.

Mix cake mix, pumpkin, eggs, milk, oil, and optional spices until smooth.

If adding filling, layer half the batter, then cream cheese mixture, then the rest of the batter.

Bake for 45–50 minutes (up to 55 with filling).

Cool in the pan 15–20 minutes, then invert and cool completely.

Notes

Use spice cake for full flavor, or yellow cake + 2 tsp pumpkin spice.

Swap milk for richness, and butter for extra flavor.

Let cake cool fully before slicing or glazing.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 310Total Fat: 14gCarbohydrates: 40gSugar: 24gProtein: 3g

Nutritional values are estimated based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and optional add-ins. Always consult a registered dietitian or nutritionist for precise dietary guidance.

Baker’s Secrets & Troubleshooting (FAQ)

Bundt cakes can be a little tricky—especially with fillings or glazes involved. Here’s how to avoid common issues and bake a perfect pumpkin bundt cake every time.

Prefer to Bake From Scratch? (The Classic Recipe)

If you’re in the mood for a slower, more hands-on baking project, this homemade pumpkin bundt cake is the one. It’s dense, moist, and loaded with deep fall flavor thanks to real pumpkin, warm spices, and a tender crumb that holds up beautifully to any glaze.

This version skips the shortcuts and leans into everything that makes a classic bundt cake special.

From-Scratch Ingredients

Dry Ingredients:

• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Wet Ingredients:

• 1 cup (240ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed brown sugar (light or dark)
• 4 large eggs, room temperature
• 1 and 1/2 teaspoons vanilla extract
• 1 can (15 oz) 100% pure pumpkin puree

From-Scratch Instructions

1. Preheat and prep the pan.
   Heat your oven to 350°F (177°C). Grease a 10–12 cup bundt pan thoroughly using baking spray with flour or melted shortening plus flour. Don’t skip this step—bundt cakes stick easily.
2. Mix the dry ingredients.
   In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices. Set aside.
3. Mix the wet ingredients.
   In another large bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating after each. Stir in the vanilla and pumpkin puree until smooth.
4. Combine the two.
   Pour the wet ingredients into the dry and mix gently until just combined. The batter will be thick. Don’t overmix.
5. Bake.
   Spoon the batter into the prepared pan and smooth out the top. Bake for 55–65 minutes, or until a skewer comes out clean from the center.
6. Cool.
   Let the cake cool in the pan for 20 minutes, then carefully turn it out onto a wire rack. Allow it to cool completely before adding any glaze.

This version makes a beautiful base for any of the glazes from earlier—or enjoy it plain with coffee.

Conclusion & Recipe Notes

Whether you’re in a rush or planning ahead, this guide gives you two solid ways to make a pumpkin bundt cake that’s anything but average. The cake mix version is fast, flexible, and always a hit. The scratch recipe brings that deep, spiced flavor and bakery-style texture that makes it worth the extra steps.

Both cakes are great on their own, but the toppings, fillings, and smart baking tips help you customize it your way. Want to make it extra rich? Add the cream cheese filling. Prefer something light? Go with the powdered sugar glaze. You can even freeze leftovers for later—if there are any.

A quick reminder:

• Always use pumpkin puree, not pumpkin pie filling.
• Grease every part of your bundt pan thoroughly.
• Let the cake cool completely before glazing or slicing.

Have a favorite topping combo? Questions about a variation? Drop a comment below, I’d love to hear how yours turned out.

Love This Recipe? Explore More Bundt & Pound Cakes

If you enjoyed this this moist pumpkin bundt cake, you’ll love diving into our full collection of timeless bundt and rich pound cakes. Whether you’re craving something chocolatey, fruity, or decadently buttery, there’s a recipe waiting to become your new go-to.