Get ready to transform your kitchen into a cozy autumn paradise with the most irresistible dessert that screams fall flavor! This Pumpkin Spice Pudding Bundt Cake is not just a recipe—it's a magical experience that combines the rich, warm spices of the season with a moist, decadent cake that will have everyone begging for seconds. Whether you're hosting a family gathering or simply craving a slice of comfort, this show-stopping dessert promises to be the star of any table.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 box instant vanilla pudding mix
- 1 cup milk
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, pumpkin pie spice, and ground cinnamon. Whisk the dry ingredients together until well blended.
- Add the canned pumpkin, vegetable oil, eggs, and milk to the dry ingredient mixture. Using an electric mixer, beat on medium speed for 2-3 minutes until the batter is smooth and fully incorporated, with no visible lumps.
- Pour the prepared batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This resting period helps the cake set and makes it easier to remove from the pan.
- Carefully invert the bundt pan onto a wire cooling rack, gently tapping the bottom to release the cake. Allow the cake to cool completely, approximately 1 hour.
- Once cooled, dust the top of the cake generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice and serve at room temperature. The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Tips
- Grease is the Key: Don't skimp on preparing your bundt pan. Use a pastry brush to get into every nook and cranny with butter or baking spray to ensure a flawless cake release.
- Room Temperature Matters: Let your eggs and milk sit out for about 30 minutes before baking to ensure smoother mixing and more consistent baking.
- Mix, Don't Overmix: When combining your ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness Carefully: The toothpick test is crucial. A few moist crumbs are okay, but no wet batter should remain.
- Cooling is Crucial: Letting the cake rest in the pan for 10-15 minutes helps it set and makes removal much easier. Patience is your friend here!
- Powdered Sugar Tip: For a professional look, use a fine-mesh sieve when dusting the cake with powdered sugar for an even, elegant finish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 55mg
