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:
- 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 Recipe
Ingredients:
- 3 Tablespoons evaporated milk
- 1 cup white chocolate chips
- 1/2 teaspoon cinnamon
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.
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
- 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)
- 3 Tablespoons evaporated milk
- 1 cup white chocolate chips
- ½ teaspoon cinnamon
- 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.
- In a small saucepan, heat evaporated milk until it reaches a boil.
- Remove from heat. Add chips; stir until smooth.
- Stir in ½ teaspoon cinnamon.
- Drizzle half of glaze over cake.
Katie says
I was looking for a new pumpkin cake recipe and this just sounds wonderful! Definately will try this.
~Alison~ says
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!
Kathie @ my net finds says
hi there, I'm visiting from Cole's. This recipe sounds amazing!
The Thrifty Countrywoman says
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
Robin says
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
Amy Green says
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
Rae says
Ahhh, that sounds like it might be tempting.. Thank you for sharing your recipe!
Pumpkin and chocolate sounds really intriguing!
heartnsoulcooking says
GREAT!!! recipe. It's not fall without a GREAT!!! pumpkin recipe. Geri
trishtator says
Yum! I love the idea of subbing powdered milk. I've never thought of that before! What a beautiful cake!
Alea says
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. 🙂
SnoWhite says
That cake looks wonderful — love the presentation from the bundt pan. I bet it was delicious too.
Vickie's Michigan Garden (my backyard) says
Alea,
This just sounds delicious! The glaze would just be wonderful on many different cakes.
vickie