Pumpkin Bundt Cake with a Cake Mix

This pumpkin bundt cake with a cake mix is easy, delicious, and perfect for bringing cozy autumn vibes to any gathering!

Course Dessert

Keyword bundt, cake, M&Ms

Prep Time 10

Cook Time 40

Frosting 10

Servings

Calories 331kcal

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. If needed, carefully scrape around the pan with a knife to unstick the cake.
Let it cool for another 30 minutes to an hour. The cake should be completely cooled before frosting, otherwise, the frosting will melt and drip down the sides.
To frost, scoop the Cream Cheese Frosting into a plastic bag and snip a bit off the corner of the bag.
Squeeze the bag and 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.

Calories: 331kcal