Dessert - Nothing bundt cake, pumpkin recipe

Author: Elizabeth Guerrant  

Simple and delicious recipe for Pumpkin Bundt Cake using canned pumpkin and Spice Cake mix. Pumpkin spice cake with cream cheese frosting!

Pumpkin Bundt Cake

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!
Provided by: Echo Blickenstaff
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1 spice cake mix
  • 4 oz pumpkin spice instant pudding mix ((1 package))
  • 1 c. sour cream
  • 4 large eggs
  • 1/2 c. water
  • 1/2 c. oil
  • 1 1/2 c. mini semi-sweet chocolate chips
  • 16 oz cream cheese ((2 packages) softened)
  • 1/2 c. butter (softened)
  • 2 tsp. vanilla extract
  • 32 oz powdered sugar ((1 bag))
Nutrition:
  • Calories: 562 kcal
  • Carbohydrate: 27 g
  • Protein: 7 g
  • Fat: 48 g
  • Saturated Fat: 22 g
  • Cholesterol: 145 mg
  • Sodium: 298 mg
  • Fiber: 2 g
  • Sugar: 20 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
  3. Stir in mini chocolate chips.
  4. Pour into a well-greased bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
  6. For the frosting
  7. In a large bowl, mix cream cheese and butter until smooth. Mix in vanilla.
  8. 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.
  9. To frost the cake, cut the corner off of a ziplock bag, fill bag with frosting and pipe from the center of the cake, over the top, and down to the plate. Once you have gone all the way around, fill the middle.
Notes: Nothing Bundt Cakes - October 1st can only mean one thing, October 1st can only mean one thing– our Pumpkin Spice Featured Flavor is back! It's the perfect combination of savory pumpkin and spices, crowned with

Nothing Bundt Cakes® PUMPKIN SPICE CAKE Review

Today was a great day! Eating Nothing Bundt Cakes PUMPKIN SPICE CAKE on the 2nd day of Duration: 13:06

Pumpkin Bundt Cake with Cream Cheese Frosting

Pumpkin Bundt Cake with Cream Cheese Frosting
Pumpkin spice cake with cream cheese frosting! This easy cake is a fall favorite!
Provided by: Maria Lichty
Total time: 60 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 15 ounces 100% pure pumpkin (not pie pilling)
  • 4 ounce cream cheese, at room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • Sprinkles for decorating cake, optional
Nutrition:
  • Calories: 531 kcal
  • Carbohydrate: 76 g
  • Protein: 6 g
  • Fat: 23 g
  • Saturated Fat: 4 g
  • Cholesterol: 51 mg
  • Sodium: 329 mg
  • Fiber: 2 g
  • Sugar: 50 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
  4. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Transfer batter to prepared bundt pan.
  5. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
  6. While the cake is cooling, make the the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add in powdered sugar and mix until combined. Mix in vanilla and milk. Beat until smooth. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
  7. Spoon frosting over cooled cake. Decorate with sprinkles, if desired. Cut into pieces and serve.
Notes: Pumpkin Bundt Cake with Cream Cheese Glaze, In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2

Pumpkin Spice Bundt Cake from Mix with Spiced Cream Cheese Frosting

Pumpkin Spice Bundt Cake from Mix with Spiced Cream Cheese Frosting
Simple and delicious recipe for Pumpkin Bundt Cake using canned pumpkin and Spice Cake mix. Don't miss the thick and tasty spiced Cream Cheese Frosting!
Provided by: Angela Allison
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 1 15 ounce can pumpkin puree ((like Libby's) )
  • ½ cup applesauce
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 15.25 ounce box Spice Cake Mix ((like Betty Crocker's))
  • 1 8 ounce package cream cheese, softened
  • ¼ cup butter, softened ((half a stick))
  • 2 cups powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon pumpkin pie spice
Nutrition:
  • Calories: 318 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees. Spray a standard bundt cake pan with nonstick cooking spray and set aside.
  2. In a large bowl, cream together the pumpkin puree, applesauce, eggs, and 1 teaspoon of pumpkin pie spice until well combined. Add in the spice cake mix and stir until well combined.
  3. Pour the batter into the prepared bundt cake pan and smooth top using a rubber spatula. Carefully place in oven and bake for 28-33 minutes, or until a toothpick inserted in the cake comes out clean. Remove from oven and let cool in pan for 10 minutes before flipping over and letting cool on wire baking rack completely.
  4. Spiced Cream Cheese Frosting
  5. To make the frosting, place the softened butter and cream cheese in a large bowl and use a handheld mixer to cream together until well combined, about two minutes. Add in the powdered sugar, vanilla, and pumpkin pie spice and continue mixing, starting on the lowest speed and increasing as the sugar combines with the other ingredients.
  6. Snip off the corner of a plastic ziplock bag. Pour the frosting into the bag, pressing it down into the corner, then twist the bag to close. Frost the cake by swiping on large stripes of frosting over top.
Notes: Lemon Bundt Cake | Favorite Family Recipes, This Lemon Bundt Cake recipe tastes just like a Nothing Bundt Cakes Try the Pumpkin Chocolate Chip Cake – A rich and moist pumpkin cake

Easy Pumpkin Bundt Cake

This Easy Pumpkin Bundt Cake Recipe transforms a simple cake mix into an amazing pumpkin cake that makes a perfect fall dessert!
Provided by: Christi Johnstone
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1-15.25 oz pumpkin cake mix (a yellow or spice cake mix can also be used)
  • 1/2 cup sugar
  • 1-15 oz can pumpkin (not pumpkin pie mix)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 4 eggs
  • 1 tsp cinnamon
  • 1 tsp and 1/2 pumpkin pie spice
  • 5 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla
Nutrition:
  • Calories: 223 kcal
  • Carbohydrate: 21 g
  • Protein: 3 g
  • Fat: 15 g
  • Saturated Fat: 10 g
  • Cholesterol: 68 mg
  • Sodium: 78 mg
  • Fiber: 1 g
  • Sugar: 20 g
  • Serving Size: 1 serving
How to cook:
  1. Cake
  2. 1. Preheat oven to 350 degrees F.
  3. 2. Combine all ingredients in a mixing bowl and mix until well blended, approximately one minute with a hand mixer.
  4. 3. Pour batter into a bundt pan that has been generously sprayed with non-stick cooking spray.
  5. 4. Bake for approximately 45 minutes, or until a toothpick inserted into cake comes out clean.
  6. 5. Remove from oven and allow to cool approximately 10 minutes prior to transferring cake to a plate or cake stand. Allow to cool an additional 20 minutes prior to frosting, if desired.
  7. Frosting
  8. Combine ingredients and mix with a hand mixer until smooth and creamy. If desired more milk can be added to create a thinner frosting.
Notes: Nothing Bundt Cakes - Pumpkin Spice fans rejoice, Pumpkin Spice is back! Enjoy this tantalizing combination of savory pumpkin and spices crowned with our signature cream cheese frosting all October and November
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