Easy Pumpkin Pie Spice Bundt Cake

I found a recipe for a pumpkin pie spice bundt cake using a box of spice cake mix in a from a homeschool friend. I didn’t have any spice cake mix on hand, so I modified the directions to make it work with the yellow cake mix I had in my pantry.

The Pumpkin Pie Spice Bundt Cake is one of the few cakes I make using a mix. I will buy a couple of boxed mixes when they go on sale and then save them for days when I want to make my family something special but don’t have a lot of time.

Pumpkin Pie Spice Bundt Cake Recipe

Ingredients:

• 18 – 21- ounce package yellow cake mix (To make this gluten free, I used Pamela’s Classic Vanilla Cake mix)
• 1 tablespoon Pumpkin Pie Spice Mix
• 3 large eggs
• 1 cup pureed pumpkin
• 2/3 cup evaporated milk
• 1/3 cup vegetable oil
• 1 cup white chips (Optional; you could choose to go a healthier route and add nuts or raisins. But this recipe really does not need any extras to make it delicious).

Directions:

1. Preheat oven to 350 degrees. Grease and flour** a bundt pan.
2. In a large mixing bowl, combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil.
3. Beat on medium speed for 2 minutes. Pour into prepared bundt pan.
4. Bake for 40 – 45 minutes or until a wooden toothpick inserted in cake comes out clean.
5. Cool in pan on wire rack for 20 – 25 minutes; invert onto cake plate and let it cool completely.
6. Drizzle with White Chip Cinnamon Glaze.

White Chip Cinnamon Glaze Recipe

Ingredients:

• 3 Tablespoons evaporated milk
• 1 cup white chocolate chips
• 1/2 teaspoon cinnamon

Directions:

1. In a small saucepan, heat evaporated milk until it reaches a boil.
2. Remove from heat. Add chips; stir until smooth.
3. Stir in 1/2 teaspoon cinnamon.
4. Drizzle half of glaze over cake.

I save the other half to drizzle over the dessert plates before adding the slice of cake.

Kitchen Tip
If you do not have evaporated milk you can make a substitution with powdered milk. I combine it in a one to one ration of powdered milk to water. For the cake, I combined 2/3 cup powdered milk with 2/3 cup water to make ~2/3 cup evaporated milk.

** I suggest using a gluten-free all-purpose flour if you are making this a gluten-free cake. I only greased the pan and I had bits that stuck, which explains the craters on top of the cake.

Printable Recipe for Pumpkin Pie Spice Bundt Cake

Print

Easy Pumpkin Pie Spice Bundt Cake

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Alea

Ingredients

• ▢ 18 - 21- ounce package yellow cake mix
• ▢ 1 tablespoon Pumpkin Pie Spice Mix
• ▢ 3 large eggs
• ▢ 1 cup pureed pumpkin
• ▢ 2/3 cup evaporated milk
• ▢ 1/3 cup vegetable oil
• ▢ 1 cup white chips Optional

White Chip Cinnamon Glaze Ingredients:

• ▢ 3 Tablespoons evaporated milk
• ▢ 1 cup white chocolate chips
• ▢ 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 350 degrees. Grease and flour a bundt pan.
• In a large mixing bowl, combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil.
• Beat on medium speed for 2 minutes. Pour into prepared bundt pan.
• Bake for 40 – 45 minutes or until a wooden toothpick inserted in cake comes out clean.
• Cool in pan on wire rack for 20 – 25 minutes; invert onto cake plate and let it cool completely.
• Drizzle with White Chip Cinnamon Glaze.

White Chip Cinnamon Glaze Directions:

• In a small saucepan, heat evaporated milk until it reaches a boil.
• Remove from heat. Add chips; stir until smooth.
• Stir in 1/2 teaspoon cinnamon.
• Drizzle half of glaze over cake.

More “Doctored” Cake Mix Recipe Ideas

Triple Chocolate Bundt Cake

Mocha Fudge Bundt Cake

Easy Applesauce Cake

Earthquake Cake