The Best Spice Cake is a soft, fluffy, moist spiced bundt cake made with simple pantry ingredients. It’s the perfect dessert for the holidays.

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This is my husband’s Grandma Mary’s recipe and he’s been eating this cake for as long as he can remember. Years ago he asked me to make it for Thanksgiving and after one bite I knew why he loved this cake so much!

It’s the warm spices you love around the holidays and it’s made so easily! It’s basically a doctored up boxed spice cake, so seriously, anyone can make it! I promise it’s fool proof.

Even our super picky kids love this cake- if that tells you anything.

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Grandma Mary is no longer with us, so making this cake is extra special. I’m so happy she shared the recipe for our family to continue the tradition.

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What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

Bundt Cake Pan– you could also make this in 2 round cake pans or in a rectangular baking dish.
Boxed spice cake mix-the box cake mix sizes keep changing on me, but I used a 13.25 ounce box. You can use any size from 13 ounce to 16 ounce.
Pumpkin puree– the canned pure pumpkin, not pumpkin pie filling
Vegetable oil– or substitute unsalted melted butter
Vanilla instant pudding mix– makes the cake extra moist!
Eggs
Cinnamon– for extra spice
Water– for the cake mix

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How to make it

This cake couldn’t be easier and you can make it the day before! Just hold off on dusting the powdered sugar until serving.

Preheat oven to 350° F.

Grease and lightly flour a Bundt pan. (Or you can use a 9×13 pan)

Place all ingredients into a large mixing bowl and beat at medium speed for 5 minutes.

Pour batter into the bundt pan and bake 30-40 minutes, until a toothpick comes out clean.

Wait 20 minutes before removing cake from the pan.

Dust with powdered sugar to finish. Slice and serve.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

Tips

You can use 2 round cake pans or a rectangular baking dish if you don’t have a bundt pan.
Be sure to butter and flour the pan or use nonstick cooking spray or the cake will stick to the pan.
Replace the vegetable oil with melted unsalted butter.
Try this with carrot cake.
Be sure to use canned pure pumpkin and not pumpkin pie filling.
Cover leftovers with plastic wrap. This cake is good up to 3 days.
You can prepare this cake the day before. I like to keep it in the refrigerator and dust with powdered sugar right before serving.

Glaze

We love this spice cake simply dusted in powdered sugar, but you can serve with a glaze instead or with whipped cream.

To make the glaze: whisk together 2 cups of sifted powdered sugar, 1 teaspoon of vanilla extract, and 2-4 tablespoons of milk until it’s a glaze-like consistency. Pour over the cake and allow the glaze to set for 10 minutes.

If the glaze is too thin, add more powdered sugar 1 tablespoon at a time until you reach your desired consistency. If it’s too thick, add 1 tablespoon of milk and stir.

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