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Pumpkin Marshmallow Bundt Cake

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cake, Dessert
Cuisine: American
Keyword: Pumpkin Marshmallow Bundt Cake
Servings: 16
Calories: 159kcal


  • 15.25 oz yellow cake mix
  • 1 cup pumpkin
  • ½ cup water
  • 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!


Calories: 159kcal | Carbohydrates: 34g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 213mg | Potassium: 55mg | Fiber: 1g | Sugar: 20g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg