Pumpkin Bundt Cake
User Reviews
5
Pumpkin Bundt Cake
Description
This Pumpkin Bundt Cake recipe leverages a cake mix flavored with warm spices and is enhanced by the addition of instant pumpkin spice pudding mix and sour cream to boost moistness and texture. Mini chocolate chips folded throughout add pockets of semi-sweet sweetness. The batter is poured into a well-greased bundt pan, baked until a toothpick comes out clean, then cooled and refrigerated to set properly.
The accompanying frosting combines softened cream cheese, butter, vanilla extract, and powdered sugar to create a thick and silky topping. It is piped in a swirl over the top and center of the cake for presentation and flavor contrast. The resulting cake balances the cozy flavor of pumpkin spices with creamy frosting and chocolate, giving a tender crumb that is both festive and indulgent.
Serving the cake at room temperature after chilling enhances the texture and flavor profile. The cake can be stored refrigerated wrapped tightly to retain freshness. It also freezes well wrapped in plastic and foil and thaws overnight in the fridge to maintain quality for months.
Ingredients
- 1 spice cake mix
- 3.4 ounces pumpkin spice instant pudding mix (1 package)
- 1 cup sour cream
- 4 large egg
- 1/2 cup water
- 1/2 cup neutral cooking oil generic cooking oil
- 1 1/2 cup chocolate chips mini, semi-sweet
For the frosting
- 16 ounces cream cheese (2 packages) softened
- 1/2 cup butter softened
- 2 teaspoon vanilla extract
- 3-4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
- Stir in mini chocolate chips and pour into a well-greased bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
For the frosting
- In a large bowl, mix cream cheese and butter until smooth. Mix in vanilla.
- Gradually add in powdered sugar while stirring. If it looks too thin (stiff peaks do not form), add more powdered sugar. If it looks too thick add 2 Tbsp of milk.
- To frost the cake, cut the corner off of a ziplock or piping bag, fill bag with frosting.
- Pipe from the outside bottom third of the cake, over the top, and down to the center circle. Once you have gone all the way around, fill the middle with a swirl.
Notes
- Store the cake tightly wrapped or in an airtight container in the refrigerator to keep it moist and fresh.
- Allow the cake to come to room temperature before serving for best texture and flavor.
- For longer storage, freeze the cake wrapped in plastic and foil; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 100mg | 33% |
| Sodium | 489mg | 20% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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