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

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.

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More “Doctored” Cake Mix Recipe Ideas

Triple Chocolate Bundt Cake

Mocha Fudge Bundt Cake

Easy Applesauce Cake

Earthquake Cake