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You are here: Home / Recipes and Cooking Tips / Easy Pumpkin Pie Spice Bundt Cake

Easy Pumpkin Pie Spice Bundt Cake

October 6, 2009 by Alea Milham 29 Comments

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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
 
Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
Author: Alea
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.
3.5.3226

 

More “Doctored” Cake Mix Recipe Ideas

Triple Chocolate Bundt Cake

Mocha Fudge Bundt Cake

Easy Applesauce Cake

Earthquake Cake

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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. Little City Shibas says

    October 23, 2012 at 7:02 pm

    Its in the oven as we speak. I say its healthy enough to call a muffin and send with Avany to preschool on Thursday.

    Reply
    • Alea says

      October 23, 2012 at 7:15 pm

      I like the way you think! 🙂

      Reply
  2. June says

    November 21, 2011 at 10:33 pm

    I made this cake today and it was wonderful!! I used cream cheese frosting instead of the glaze. Thanks for the 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
  3. Anonymous says

    October 21, 2010 at 7:57 am

    Helpful blog, bookmarked the website with hopes to read more!

    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.

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