Pumpkin Marshmallow Bundt Cake is an easy pumpkin cake that starts with a cake mix! Marshmallow fluff, pumpkin and delightful Fall spices combine in this delicious pumpkin bundt cake recipe!
This pumpkin spice bundt cake recipe will be every pumpkin spice lover’s dream come true. Serve yours up with a nice PSL (pumpkin spice latte) and you know you’ll be in for an Autumn treat! Just grab a slice, a wool sweater, and a spot on the porch to watch the colored leaves fall and you’ll have yourself a memorable evening that’s nice and sweet. (See what I did there?)
Easy pumpkin bundt cake
We’re making our cake (not from scratch) but from boxed cake mix which cuts down significantly on the number of things needed and the prep time needed too! Perfect for someone wanting a dessert with little effort (isn’t that all of us?) But what’s truly amazing is the marshmallow glaze on top. Going from fluff to pourable icing is like a magic trick, but don’t forget to lick the bowl clean after because yum!
Marshmallow Glazed Pumpkin Bundt Cake Ingredients
-Cake mix: for the base of this cake recipe, we keep it nice and easy with the help of a 15.35 ounce sized box of yellow cake mix. Any brand will do.
-Canned pumpkin: We will need 1 cup of canned pumpkin (or homemade pumpkin puree).
-Water: Helping to add moisture into the cake is ½ cup of water.
-Oil: Use ⅓ cups of vegetable oil to give your cake a nice amount of fats so it stays moist.
-Spice: Add in 1 tablespoon of cinnamon or pumpkin spice (depending on what you have on hand or prefer) to make sure your cake is well spiced and delicious.
-Eggs: Using 4 large eggs will make your cake bind together well and give it a better texture once baked.
-Marshmallow fluff: This is the icing on top and we will need an entire 7.5-ounce sized jar of fluff to coat our cake well.
How to make Pumpkin Marshmallow Bundt Cake
Preheat your oven to 325 degrees F and grease your bundt pan.
Mix together the cake mix, pumpkin, water, oil, cinnamon, and eggs until combined in a large bowl.
Pour your cake batter into the bundt pan.
Bake in the oven for 40-45 minutes or until a toothpick can be inserted and come out clean. Let cool for 15 minutes in the pan before inverting onto a cooling rack to cool completely.
Make the frosting by melting marshmallow fluff in a bowl in the microwave for 30 seconds.
Transfer the melted marshmallow to a Ziploc bag and snip off one corner of the bag. Pip the icing onto the cake.
Slice and serve. Enjoy!
Pumpkin Marshmallow Bundt Cake
- 15.25 oz yellow cake mix
- 1 cup pumpkin
- ½ cup water
- ⅓ cup vegetable oil
- 1 TBSP pumpkin pie spice
- 4 eggs
- 7.5 oz Marshmallow Fluff
- Heat oven to 325 degrees. Grease a 10-12 cup bundt pan.
- In a large bowl, beat cake mix, pumpkin, water, oil, cinnamon and eggs until combined.
- Pour batter into bundt pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; invert cake onto cooling rack. Cool completely.
- Melt the marshmallow fluff in a microwave safe bowl for 30 seconds.
- Transfer to a ziploc bag and cut off the corner. Pipe onto the cake. Serve!
How to keep bundt cake from sticking
To keep your cake from sticking to the pan make sure to grease it well. You can use butter, shortening, or spray cooking oil, but make sure to get in the nooks and crannies because that’s where cake likes to stick.
Another thing to do is to take a little bit of flour (for white cakes) or cocoa powder (for chocolate-based cakes) and dust the inside of the bundt pan after it’s been greased. This will also help to prevent sticking.
How to remove bundt cake
To remove your bundt cake from the pan make sure that it was first greased and dusted well before use. After cooking, allow your cake to cool in the pan for 5-10 minutes at a minimum, longer if specified by the recipe card. Allowing the cake a few minutes to finish cooking and cooling in the pan will help it to naturally retract from the pan making your job easier.
After the cake has cooled, take a rubber spatula along the edges of the pan to help loosen the sides. Then flip the cake over onto a plate and allow it to rest for a moment as the cake falls from the pan and onto the plate. Remove the pan and enjoy the sight of your beautiful cake.
Check out these other great pumpkin flavored desserts
- EASY PUMPKIN PIE CAKE
- PUMPKIN DUMP CAKE
- EASY PUMPKIN MOUSSE
- PUMPKIN CHEESECAKE BARS
- BEST PUMPKIN SPICE CUPCAKES
More bundt cake recipes to try soon
- APPLE BUNDT CAKE
- 7-UP POUND CAKE
- POPPY SEED BUNDT CAKE
- ORANGE JUICE BUNDT CAKE
- LEMON PUDDING BUNDT CAKE
- ICED LEMON BUNDT CAKE
- EASY CHOCOLATE BUNDT CAKE
- EASY PINEAPPLE BUNDT CAKE
- GLAZED STRAWBERRY BUNDT CAKE
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
You’re going to love this easy pumpkin bundt cake recipe and the marshmallow fluff icing. With just 7 ingredients and a few minutes of prep, you can have a tasty dessert on your table tonight.