Make This Stunning Pumpkin Bundt Cake For Fall

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Just tried this delicious pumpkin bundt cake, and it’s a winner! Not only is it moist and flavorful, but it even looks like a pumpkin! Perfect for the season.

Why You’ll Love It

• Moist and flavorful texture that melts in your mouth
• Festive presentation that’s perfect for autumn gatherings
• Crowd-pleaser that will wow your friends and family
• Easy to make

Ingredients for Pumpkin Bundt Cake

You will need 3x each ingredient listed below.

• Spice cake mix
• Liquid egg whites
• Brown sugar
• Granulated sugar
• Ground cinnamon
• Pumpkin
• Butter
• Milk
• Greek yogurt
• Orange food coloring
• Pre-made vanilla frosting
• Maple extract
• Green pipe-able frosting
• Pretzel sticks

How to Make Pumpkin Bundt Cake

Preheat oven to 350°F. Spray two 10-cup Bundt pans and 6-inch bundt pans with cooking spray. Spray two 6-inch Bundt pans with cooking spray. Set all pans aside.

Make the cake batter: Whisk cake mix, sugars, and cinnamon in a large bowl. Add egg whites, melted butter, milk, Greek yogurt, and canned pumpkin. Mix with an electric mixer. Pour batter into 2 six-inch Bundt pans. Repeat steps 2-4 twice and pour into 2 ten-cup Bundt pans. Bake six-inch cakes for 30 minutes (or until a toothpick comes out clean). Bake large Bundt cakes for 45-50 minutes (or until a toothpick comes out clean). Once the cakes are baked, allow to cool in their pans for 10 minutes then transfer to awire rack and allow to cool fully.

Frost the Cakes: First, open two cans of frosting. Mix 1 tsp of maple frosting into each can. Then, add 2 drops of orange food coloring to one can and mix; leave the other can white. Place one large Bundt cake upside down on a cake stand. Then, spread white frosting on top. Place the second large Bundt cake right side up on the first cake, forming a pumpkin shape. Frost the pumpkin with orange frosting. (Optional: Add orange sanding sugar)

Next, place a six-inch Bundt cake upside down on top of the orange pumpkin cake and frost it. Place the second six-inch Bundt cake right side up on the first six-inch cake and frost both with white frosting. Pipe green frosting swirls and leaves on the pumpkin cakes. Lastly, place pretzel sticks in the center of the top Bundt cake to look like a pumpkin stem. Serve and enjoy!

Tips and Tricks for the Perfect Pumpkin Bundt Cake

• If you cannot find spice cake mix, you can use yellow cake mix and add in 1 tbsp of pumpkin pie spice and 1 tbsp of ground cinnamon. Stir until combined.
• Ensure all your ingredients, such as butter, eggs, milk, and yogurt, are at room temperature before mixing. This helps create a smoother and more even batter.
• Fluff your flour with a spoon, then scoop it into your measuring cup before leveling it off with a knife. This prevents over-packing, which can lead to a dense cake.
• Even with cooking spray, it’s a good idea to dust your pans with a light coating of flour after spraying. This extra step helps prevent the cakes from sticking to the pans.
• It’s crucial to allow the cakes to cool in their pans for at least 10 minutes before attempting to remove them. Cooling fully on a wire rack ensures the cakes are easy to handle and less likely to break apart.
• Make sure your cakes are fully cooled (or even chilled) before frosting. If the cakes are still warm, you won’t be able to get a smooth application of frosting.
• If you’re concerned about a neat frosting application, consider doing a crumb coat first. This means applying a thin layer of frosting to capture any loose crumbs and then chilling the cake before applying the final coat.

Storing

• These pumpkin cakes can be stored at room temperature, covered loosely with plastic wrap or in an airtight container, for up to 3 days. This will keep (deconstructed) in an airtight container for 3-4 days.
• If you want to make them ahead of time, the cakes can also be frozen. Wrap each cake tightly in plastic wrap and then place them in a freezer-safe bag or container. They will keep well for up to 3 months.

Variations to Pumpkin Bundt Cake

• For a more indulgent treat, try adding chocolate chips into the batter before baking.
• You can also switch up the frosting by using cream cheese frosting.
• For a more festive touch, you can also top the cakes with crushed graham crackers or sprinkle them with cinnamon before serving. This adds a delicious crunch and extra flavor to the cakes.

More Delicious Dessert Cakes

• A Deliciously Tangy Sour Cream Bundt Cake That Can’t Be Beat
• This Lemon Bundt Cake Recipe Makes Me Happy
• Mocha Rum Cake with Espresso Glaze and Chocolate Ganache 
• Unique White Wine Cake That Everyone Will Love
• Moist and Delicious Key Lime Pound Cake

Thank you so much for sharing!