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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.
I say, Hurray for Jiffy! These look fantastic! I had no idea that there was a National Bundt Day. How fun!
Oh i had no idea it was bunt day and i just make a carrot pudding bunt cake 🙂
Great recipe. I am going to save this one.
They look so cute and fluffy.
I absolutely must get myself a bundt pan. I don’t know why i dont have one, but I am pretty sure that i need those little baby pumpkin bundts, how sweet!!!
*kisses* HH
I LOVE those baby bundts! Super cute and such a great recipe!
Definitely not snubbing – drooling! And wishing I had one! The mini bundts are adorable!
Okay, now I need a reason to buy mini-bundt pans – so cute and with Jiffy mix too! 😀
Yummmm. Holy cow those look good!
I love minis and these minis are the sweetest. Sorry about your chocolate disaster. I always tell myself that I learn from my mistakes. I am not sure that helps.
I’ve turned to mixes often when I’m short of time and patience. Your bundts look and sound delicious. Mini bundts are just so cute!