Pumpkin Raisin Spice Bundt Cake Recipe

Name: Pumpkin Raisin Spice Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box spice cake mix, I use Duncan Hines; 1 (3 1/2 ounce) box instant vanilla pudding; 1 (15 ounce) can pumpkin puree, I use Libby's; 1 cup water; 1/4 cup canola oil; 1/2 teaspoon cinnamon (to taste); 1/2 teaspoon allspice (to taste); 1/4 - 1/2 teaspoon ground cloves (to taste); 1 teaspoon vanilla; 1 cup raisins, plumped in warm water; 3 eggs; 1 (14 ounce) can condensed milk; 1/2 cup milk; 3/4 cup maple syrup; 1 egg yolk

Servings: persons

1 (18 1/4 ounce) box spice cake mix, I use Duncan Hines
1 (3 1/2 ounce) box instant vanilla pudding
1 (15 ounce) can pumpkin puree, I use Libby's
1 cup water
1/4 cup canola oil
1/2 teaspoon cinnamon (to taste)
1/2 teaspoon allspice (to taste)
1/4 - 1/2 teaspoon ground cloves (to taste)
1 teaspoon vanilla
1 cup raisins, plumped in warm water
3 eggs
1 (14 ounce) can condensed milk
1/2 cup milk
3/4 cup maple syrup
1 egg yolk

1
First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
2
For the Cake:
3
Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
4
Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
5
Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
6
Cool Completely and drizzle glaze over the cake.
7
For the Glaze:
8
In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (18 1/4 ounce) box spice cake mix, I use Duncan Hines, 1 (3 1/2 ounce) box instant vanilla pudding, 1 (15 ounce) can pumpkin puree, I use Libby's, 1 cup water, and more.

Yes, Pumpkin Raisin Spice Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Raisin Spice Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions