Have you felt that chill in the air as you walk to your car in the mornings? Fall is here and so is everything that comes with it like sweaters, dark colors, and lots of parties with friends and family. At those fun parties, there will be lots of yummy desserts and sharing recipes.
This Pumpkin Bundt Cake recipe is one that I am sure I am going to be sharing a lot because it really is soo good! I actually have a little party coming up this weekend, so I thought I would make my cake and share the recipe with all of you! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Pumpkin Bundt Cake Ingredients
- 1 Bag M&M’s® Milk Chocolate Harvest
- 1 Moist Supreme® Perfectly Pumpkin Premium Cake Mix
- 1 small box of white chocolate instant pudding
- 1 Cup sour cream
- ¼ CupMott's® Applesauce
- 4 eggs
- Creamy Supreme® Cream Cheese Frosting
Pumpkin Bundt Cake Directions
For a printable version of this recipe scroll to the bottom of this page.
Set oven to 350 degrees.
Combine all ingredients in a mixer until batter is nice and smooth. Prep the bundt cake pan by lightly spraying oil to the inside of the pan, making sure to get all corners and creases. Add ⅓ Cup of cake mix to the pan and tap and rotate the pan until the inside is nicely coated with the mix. Pour the excess into the mixing bowl. Add the rest of the cake mix, followed by the rest of the ingredients to the bowl and mix until the batter is nice and smooth about two minutes.
Scoop batter into a cake pan and bake for 40 minutes. After baking, insert a toothpick to make sure the cake is baked all the way through. If the toothpick comes out clean, it is done. If it does not, bake for a couple more minutes until the toothpick does come out clean.
This is what the cake looks like right out of the oven. Oh, and it smells so good! Your mouth will begin to water!
Let the cake sit on the counter for 30 minutes to cool, and then carefully turn it over on a plate and gently tap out. You may need to carefully scrape around the pan with a knife to unstick the cake.
Let it cool for another 30 minutes to an hour. You really want the cake completely cooled before you add the frosting, otherwise, the frosting will melt and drip down the sides.
To frost, scoop the Creamy Supreme® Cream Cheese Frosting into a plastic bag and snip a bit off the corner of the bag.
Squeeze the bag as you make loops around the top of the cake.
With a spatula, smooth the inside out a little. This then makes the perfect place to put our M&M’s® Milk Chocolate Harvest!
This is one of those cakes that really is pretty easy to bake, but will definitely get your friends and family talking and asking who brought the cake!
It is as pretty as it is delicious!
What's your favorite dessert recipe to bring or serve at your fall parties? Share and leave a comment below!
How to Make a Pumpkin Bundt Cake Recipe
Ingredients
- 1 Bag M&M’s® Milk Chocolate Harvest
- 1 Box Moist Supreme® Perfectly Pumpkin Premium Cake Mix
- 1 Small Box White Chocolate Instant Pudding
- 1 Cup Sour Cream
- ¼ Cup Mott's Applesauce
- 4 Eggs
- 1 Jar Creamy Supreme® Cream Cheese Frosting
Instructions
- Set oven to 350 degrees.
- Prep the bundt cake pan by lightly spraying oil to the inside of the pan, making sure to get all corners and creases. Add ⅓ Cup of the dry cake mix to the pan and tap and rotate the pan until the inside is nicely coated with the mix. Pour the excess into the mixing bowl.
- Combine cake mix, instant pudding, sour cream, applesauce and eggs in a mixer until batter is nice and smooth, about two minutes.
- Scoop batter into cake pan and bake for 40 minutes. After baking, insert a toothpick to make sure the cake is baked all the way through. If the toothpick comes out clean, it is done. If it does not, bake for a couple more minutes until the toothpick does come out clean.
- Let the cake sit on the counter for 30 minutes to cool, and then carefully turn it over on a plate and gently tap out. You may need to carefully scrape around the pan with a knife to unstick the cake.
- Let it cool for another 30 minutes to an hour. You really want the cake completely cooled before you add the frosting, otherwise, the frosting will melt and drip down the sides.
- To frost, scoop the Creamy Supreme® Cream Cheese Frosting into a plastic bag and snip a bit off the corner of the bag.
- Squeeze the bag as you make loops around the top of the cake.
- With a spatula, smooth the inside out a little. This then makes the perfect place to put our M&M’s® Milk Chocolate Harvest!
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Lisa Morris
This looks yummy!! One of my girls love pumpkin! Cannot wait to try!
Katie
Thanks Lisa! I think it' is pretty good. My kids devoured this one! 🙂
Samantha K
Your bundt cake turned out amazing! I bet it tastes fabulous! (client)
Katie
Samantha, thanks so much! I must say, it does tatste pretty good!
Chelsea @ The Johnsons Plus Dog
I've never seen Snapple used in a cake recipe! So creative. Thanks for sharing at the #HomeMattersParty - hope to see you again next week!
Diana Rambles
Congratulations! This post is going to be featured over at Diana Rambles tomorrow and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Yummed. Please grab a featured button off my button page or via the post guidelines graphic. Thanks for sharing this awesome recipe!
Laurie
Sounds delicious and love the icing! Thanks for sharing your posts this week at Brag About It! Pinned and tweeted to share!
~Laurie
Helen at the Lazy Gastronome
Visiting from the Small Victories Sunday party – this looks fabulous!!
Katie
Thanks Helen! It is pretty yummy and it's a pretty cake too!
Jamie
Yum - that sounds amazing! Pinning to try. 🙂 Thank you for sharing this with us at the #HomeMattersParty
Katie
I am so glad that you like it Jamie! Thanks for the pin!
Beverly
Your cake looks so yummy! I could go for a piece right now.
Thanks for sharing at Over The Moon party,
Bev
Katie
Thanks Beverly! Come on over and I'll make one just for you! 🙂