Pumpkin Bundt Cake with Yellow Cake Mix
Discover the secrets to making Easy and Moist Pumpkin Bundt Cakes with a simple Yellow Cake Mix for the ultimate fall dessert experience.
Equipment
- Wilton candy melting pot optional
- 1 Piping bags 21 inch
- Bundt cake pan bundt cake box
Ingredients
Bundt Cake Grease
- 2 tbsp Vegetable shortening
- 2 tbsp all-purpose flour
Bundt Cake
- 4 eggs
- 1/4 cup Milk
- 15 oz Pumpkin Puree
- 1 Vanilla cake mix
- 2 tbps all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp Ground Cinnamon
- 1/2 cup unsalted butter melted and cooled
Cream Cheese Frosting
- ¼ Cup Butter room temperature
- 8 oz Cream Cheese room temperature
- 2 tbsp Sour Cream
- 2 tsp Vanilla Extract
- 16 oz Confectioners Sugar
Chocolate leaves
- 1/4 cup Semi-Sweet Chocolate Chips
Instructions
Greasing Bundt Cake
- Prep and measure ingredients.
- In a candy melting pot, mix together vegetable shortening and all-purpose flour, and turn on high.
- Once the shortening has melted, whisk everything together with a hand whisk until combined. Alternatively, you can use a microwave to melt the shortening.
- Brush the Bundt cake pan with a silicone brush.
Bundt Cake
- Preheat the oven to 350°F. Prep and measure all ingredients.
- Break eggs into a large mixing bowl. Whisk with a large hand whisk.
- Add milk and pumpkin puree, continuing to mix until everything is combined.
- Add cake mix, all-purpose flour, pumpkin pie spice, and cinnamon to the egg mixture.
- Mix everything until the mixture is smooth and there are no lumps.
- Add melted butter and mix again with a spatula.
- Transfer the Bundt cake batter into the Bundt cake pan.
- Smooth the batter with a silicone spatula.
- Bake for 40-50 minutes. Check if the Bundt cake is ready with a toothpick. Let cool for 5-10 minutes.
- Transfer to a wire rack to cool. Cool until the cake temperature reaches 70-75°F, checking with a digital thermometer. It takes about 1-2 hours.
Chocolate leaves
- While the Bundt cake is cooling, make chocolate leaves for decorating. Wash the silicone insert of the candy melting pot. Put chocolate chips into the candy melting pot and turn on high.
- Mix the chocolate with a small silicone spatula until it melts evenly and there are no lumps.
- Place leaves silicone molds on a small metal tray.
- Fill molds with melted chocolate, removing excess chocolate with a cake spatula. Place the tray with silicone molds in the freezer for 5 minutes.
- Gently remove chocolate leaves from the molds.
Cream Cheese Frosting
- First, measure out all of the frosting ingredients.
- Combine softened cream cheese, room temperature butter, sour cream, and vanilla extract in a glass mixing bowl, and beat with a hand mixer until light and fluffy.
- Then, add in confectioner’s sugar 1/2 cup at a time, mixing well between each addition.
- Once all the sugar has been mixed in and a smooth consistency is reached, the frosting is ready.
- Transfer frosting into a 21 inch piping bag with a piping tip.
Decorating bundt cake
- Transfer the Bundt cake to a cake stand or cake board for packaging, using a cake spatula to lift the Bundt cake.
- Pipe cream cheese frosting over the Bundt cake.
- Decorate the Bundt cake with chocolate leaves.
Packaging bundt cake for transportation or gifting
- Gently slide the Bundt cake into a paper white box.
- Close the box. Decorate with ribbon and a personalized sticker.
Video
Nutrition
Calories: 429kcalCarbohydrates: 62gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 312mgPotassium: 140mgFiber: 2gSugar: 44gVitamin A: 4670IUVitamin C: 1mgCalcium: 111mgIron: 2mg
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