0 from 93 votes
Pumpkin Bundt Cake
This Pumpkin Bundt Cake tastes JUST like the seasonal cake from Nothing Bundt Cakes! The cream cheese frosting is to die for!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 16
Calories: 608 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 spice cake mix
- 3.4 ounces pumpkin spice instant pudding mix (1 package)
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cup mini semi-sweet chocolate chips
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.
Cup of Yum
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.
Cup of Yum
Notes
- Keep your cake in an airtight container or wrapped in saran wrap to keep it tight and fresh in the refrigerator. When ready to serve, allow the bundt cake warm to room temperature.
- Store your bundt cake in the freezer by wrapping the cake in plastic wrap then aluminum foil or a freezer bag to keep it from getting freezer burn. This will freeze for 2 to 3 months. Allow the cake to thaw overnight in the refrigerator.
Nutrition Information
Calories
608kcal
(30%)
Carbohydrates
68g
(23%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.4g
Cholesterol
100mg
(33%)
Sodium
489mg
(20%)
Potassium
226mg
(6%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
980IU
(20%)
Vitamin C
0.1mg
(0%)
Calcium
138mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 608
% 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.