Best Easy Pumpkin Bundt Cake Recipe

Enjoy a fast recipe for Easy Pumpkin Bundt Cake that turns store-bought cake mix into the perfect fall dessert.

INGREDIENTS

– Cooking Spray – 2 (15.25-oz.) boxes spice cake or chocolate cake mix  – 1 cup vegetable oil, divided – 2 cups water, divided – 6 large eggs, divided – 2/3 cup sour cream, divided – 1 (12-oz.) container vanilla frosting – 1 cake ice cream cone – Green food coloring – Green sprinkle – Orange food coloring

INGREDIENTS

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 1

Pre-heat the oven to 350°F and spray a 9- or 10-cup bundt cake pan. Mix one box of cake mix, ½ cup vegetable oil, 1 cup water, 3 big eggs, and ⅓ cup sour cream in a large bowl. 

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 2

Place the batter in the prepared cake pan and bake for 35 minutes until a toothpick inserted comes out clean.

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 3

Once out of the oven, let the cake cool completely in the pan. After the cake cools, transfer it onto a serving tray, clean the pan, then combine and bake the remaining box of cake mix, vegetable oil, water, eggs, and sour cream.

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 4

To make a pumpkin cake, place the second layer on top of the first. (If needed, cut cake bottoms to flatten them.)

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 5

Colour 3 tablespoons of frosting green with food colouring in a small bowl. Sprinkle sprinkles on the ice cream cone after applying green food colouring.

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 6

Food-color the leftover frosting orange in a microwave-safe basin. About 30 seconds in the microwave makes it pourable.

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 7

After the cakes cool, pour orange frosting on top and add the ice cream cone in the centre to make the pumpkin stem. Slice the cake and serve.

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