This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This pumpkin spice pudding bundt cake is packed with autumn flavor. Easy to throw together and the perfect sweet addition to your dinner table.
Hello, everyone! Happy National Bundt Day! Well in my case it would be “Happy National Mini-Bundt Day” 🙂
Last year, and this year, I followed Mary of the fantastic blog The Food Librarian on her adventure of 30 days of bundts to celebrate National Bundt Day. This year I decided to also play along. No I didn’t make 30 days of bundts but I did make one for you today 🙂 Oh and when I say that I made you a bundt, I literally mean I just made it. The little cakes are still warm. Delicious warm little pumpkin spice pudding bundt cakes….mmmmm…..
Originally I had a different idea for my bundt but that failed and now my trash can is full of chocolate cake. Not good. I sorta lost my patience with baking and decided to make something quick, easy and delicious.
I jazzed up this box mix by adding in pudding mix and extra pumpkin spice to give it a fall time flavor.
Looking for more pumpkin recipes? Try my pumpkin spice latte coffee cake, pumpkin butter honey cake or my pumpkin pie cake bars.
Pumpkin Spice Pudding Bundt Cake
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 1 (3.5 ounce) box instant vanilla pudding mix
- 4 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons pumpkin pie spice
- ¼ cup powdered sugar, for topping
Instructions
- Preheat your oven to 350 degrees F and spray a 12-count mini bundt pan OR 10-inch bundt pan with non-stick cooking spray.
- In the bowl of an electric mixer, add cake mix, dry vanilla pudding mix, eggs, milk, vegetable oil, and pumpkin pie spice.
- Mix at low speed until just combined, about 30 seconds, and then mix on medium speed for 2 minutes.
- If you do mini bundts, you'll have to do these in 2 different batches. Fill each tin 3/4 full and bake for 15-20 minutes, let cool, remove from the tin, spray with non-stick spray, and cook your second batch.
- If making a large bundt cake, fill the pan and bake for 35 minutes. Let cook for 10 minutes and remove the cake from the pan.
- Let cakes cool and dust with powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Those are so CUTE!
Oh that sounds delicious and so simple too! My kind of recipe. Just perfect for this time of year.
I need one of them bundt pans. Even if they are those mini ones.
I love your little bundt cakes. I have a really old pan that makes mini bundts from my mom but everything sticks in it, Time to invest in a new mini bundt pan. And I bet these little jewels were delicious! I have no problem with a cake mix and if I find the pumpkin pudding mix, I just may have to try this!
BTW- I got my vanilla beans today. Made the mail smell so good! Thank you so much.
Nice use for Jiffy, love the seasonal flavors! I have a mini bundt pan that really doesn’t get enough use…I’m inspired now! 🙂
They look cute and delicious!
The Peach Kitchen
peach and things
blowing peachkisses
I love all of the foodie holidays! Your mini cakes look perfect. My blogging partner actually just made a pumpkin bundt (she is posting about it tomorrow!). Enjoy your night
These are such cute mini bundt cakes!
oh wow these are so cool love them
I had a chocolate baking disaster yesterday as well. And I too turned to pumpkin. So I feel your pain. These look adorable and oh so delicious!