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Easy Pumpkin Pie Spice Bundt Cake

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Pumpkin Pie Spice Bundt Cake Recipe using a boxed cake mix, pumpkin puree, and pumpkin pie spice.

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

Easy Pumpkin Pie Spice Bundt Cake
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 18 - 21- ounce package yellow cake mix
  • 1 tablespoon Pumpkin Pie Spice Mix
  • 3 large eggs
  • 1 cup pureed pumpkin
  • ⅔ cup evaporated milk
  • ⅓ cup vegetable oil
  • 1 cup white chips (Optional)
White Chip Cinnamon Glaze Ingredients:
  • 3 Tablespoons evaporated milk
  • 1 cup white chocolate chips
  • ½ teaspoon cinnamon
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 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 ½ teaspoon cinnamon.
  4. 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

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Vickie's Michigan Garden (my backyard) says

    October 6, 2009 at 1:37 am

    Alea,
    This just sounds delicious! The glaze would just be wonderful on many different cakes.
    vickie

    Reply

  3. Alea says

    October 6, 2009 at 2:14 am

    Vickie, I was thinking the same thing about the glaze today. I thought I could leave out the cinnamon and put it on a chocolate bundt cake.

    Snowhite, I was thinking I probably should have made it into cupcakes instead, because we just kept evening up the edges, until half of it was gone. 🙂

    Reply

  4. trishtator says

    October 6, 2009 at 2:37 am

    Yum! I love the idea of subbing powdered milk. I've never thought of that before! What a beautiful cake!

    Reply

  6. Rae says

    October 6, 2009 at 9:26 am

    Ahhh, that sounds like it might be tempting.. Thank you for sharing your recipe!
    Pumpkin and chocolate sounds really intriguing!

    Reply

  7. Amy Green says

    October 6, 2009 at 2:48 am

    I might be posting twice – I don't know if the first one came through. If so, you can delete this.

    I have never been able to come up with an easy solution for subbing for a cake mix – you are so creative. And, I'd love a slice of that cake with some vanilla ice cream.

    I love seeing what you cook up every week – thanks so much for participating in Slightly Indulgent Mondays! 🙂

    Amy Green
    Simply Sugar & Gluten-Free

    Reply

  8. Robin says

    October 6, 2009 at 11:07 am

    Sounds YUMMY! And love it that you added gluten free options, I'm sending it to my friend who eats GF!
    Hugs
    Robin
    All Things Heart and Home

    Reply

  9. The Thrifty Countrywoman says

    October 6, 2009 at 12:49 pm

    You can never have enough pumpkin recipes! I'm going to use this one for a Potluck I'm going to. Thanks for the recipe and the tip about evaporated milk!

    Jane

    Reply

  11. ~Alison~ says

    October 6, 2009 at 3:15 pm

    I posted an easy pumpkin spice cake a week or two ago. Although, it's not gluten free. I love the idea of the glaze. I'll have to try that! Sounds wonderful!

    Thanks for sharing!

    Reply

  13. Lisa@BlessedwithGrace says

    October 6, 2009 at 7:18 pm

    What a wonderful recipe. I WILL love making this!! Thank you. Adding to my favorites list now!

    Reply

  14. Porch Days says

    October 6, 2009 at 8:06 pm

    Alea, my new daughter-in-law has Celiac's Disease (can't eat wheat) plus other food allergies and is lactose intolerant and does not eat meat. When she comes to visit she brings her food. My son has recently learned he is allergic to wheat. My head is spinning in trying to feed them. He wants his old favorites when he comes/she can't stand the smell of bacon! I do make a flourless chocolate cake for her. At Harris Teeter I found ginger snaps (wheat free) that I plan to substitute for the graham cracker crust in my cream cheese pie. One step at a time. I didn't see Pamela's cake mixes but there were others, all expensive. They also had rice flour and tapioca flour. Can I substitute equally for wheat flour? I feel overwhelmed and they will be here for Thanksgiving. Nancy
    porchdays@comcast.net

    Reply

  16. Rebecca says

    October 6, 2009 at 10:00 pm

    wrapping up a mind-bending school day, and I sure would like to go bake. But I don't have a spice cake mix! This one will have to be used another day…

    Reply

  17. Alea says

    October 6, 2009 at 10:38 pm

    Nancy, That is a lot to deal with all at once.

    First, Rice flour is my favorite GF flour, but you can't use rice flour in a one to one ratio for regular flour. In some recipes you can use 25 % less rice flour than the recipe calls for, but it will affect the textrue. It is better to make or buy a gf all-purpose flour. Here is a link to a gluten free flour that you can make: http://premeditatedleftovers.blogspot.com/2009/06/gluten-free-cake-flour.html

    If they visit a lot, it might be nice for you to have your own gf flour on hand. Pamela's cake mixes are my favorite. They are tasty and there are a lot of alternative recipes on the package. I used the Classic Vanilla Cake mix to make pound cake for a fondue last year.

    I make croutons with rice bread and then use that to make a wild rice stuffing (which I don't cook inside of the turkey and can be made with vegetable broth). I will post this recipe soon.

    Can she consume Lactaid?(it is a regular milk that has the lactase enzyme added to it, making it lactase free). If not, does she drink almond milk or rice milk? All can be used to replace milk when cooking and have a mild enough flavor, that milk drinkers will not notice the difference. Nucoa is a lactose free margarine. You can also substitute vegetable shortening in baking. Here is a substitution chart: http://premeditatedleftovers.blogspot.com/2009/07/gfdf-peanut-butter-cookies-df-butter.html

    We have extended family members who are vegetarian. I find holiday meals to be a little easier to prepare; I still make the turkey or ham and because I am already making so many sides there is plenty of non meat dishes to choose from.

    I'll email you with more suggestions and resources.

    Blessings,
    Alea

    Reply

  23. Alea says

    October 7, 2009 at 5:52 pm

    Tammy, I blogged about my pumpkin muffins, pancakes, and cookies, but did not have a good picture of them. So I went with the pumpkin recipe with a picture. 🙂

    Reply

  24. Rebecca says

    October 11, 2009 at 7:49 pm

    yummy! I just baked one of these and we have some pumpkin ice cream to go with it. My family is all wondering, "When's dessert?!"

    Thanks for sharing another winning recipe!

    Reply

    • Alea says

      November 22, 2011 at 12:36 am

      I am glad You liked it! A cream cheese frosting sounds delicious! I will have to try that the next time I make this cake. Thanks for the idea.

      Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.