Make A Fun Pumpkin Spice Explosion Cake The Easy Way

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Easy pumpkin spice explosion cake filled with vibrant fall sprinkles and candy corn! Perfect for kids, this dessert will add fun to any day.

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Pumpkin Spice Explosion Cake

Hello and welcome!

There are so many great recipes, crafts, and decorating ideas that I pin, and for one reason or another, I never get around to trying them.

I first tried a layered explosion cake for Easter and shared it for April’s Pinterest Challenge.

It was such a hit with the kids, that I wanted to make our favorite pumpkin spice cake as an explosion cake too!

I’m all about quick and easy recipes and for this explosion cake, I found an even easier way to make it using a bundt pan.

There’s a printable recipe card at the end of this post so be sure to read to the end.

Here is the original pin image that inspired this from the super creative Amirah Kassem, the Founder of Flour Shop.

I first saw her make an explosion cake on The Rachael Ray Show and knew I had to try this recipe.

I’m hoping to visit her shop in NYC at some point.

Seeing all the different cakes in person will be pretty cool.

I ended up buying her book  The Power of Sprinkles: A Cake Book By The Founder of Flour Shop and my daughter and her boyfriend want me to make the oreo cookie one next!

Can you imagine cutting into a chocolate cake with Oreos falling out? Chocolate overload for sure!

Pumpkin Spice Bundt Cake

I’ve been making this pumpkin spice bundt cake for several years and my family loves it.

You can use a box cake mix if you want, or you can use your favorite family cake recipe.

Whatever you decide, they both work for this cake.

Ingredients for Pumpkin Spice Explosion Cake

• 1 Box Spice Cake – I used Duncan Hines
• 1 cup of Pumpkin, canned
• 1/3 c Vegetable Oil
• 1/2 c Water
• 4 Eggs

Directions

Step 1 – Pre-heat the oven to 325°F and grease the bundt pan. 

I used my favorite red bundt pan. 

Step 2 – Beat cake mix, pumpkin, water, oil, and eggs in mixer on low speed until moistened, then increase to medium speed for 2 minutes, scraping bowl occasionally.

Pour batter into pan.

Step 3 – Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool 10 minutes, then remove the cake from the bundt pan and let it cool completely. 

Step 4 – Add your favorite cream cheese frosting.

I cheated and used a can, but you can definitely make your own if you want. 

Step 5 – Fill the center of the bundt cake with fall-colored sprinkles. 

You can also add candy corn around the cake to make it look extra festive!

Check out how cool it is when you cut into it:

Imagine how fun this would be for a kids’ birthday party with rainbow sprinkles and different color layers of cake.

Or how about a chocolate peanut butter explosion cake?

There are so many different combinations to try.

You may also want to check out my chocolate peanut butter cup trifle recipe.

So what do you think? Is this something you could see yourself making?

If so, let me know what recipe combination you would try. 

Please visit my blogging friends linked below to see what Pinterest ideas they are trying!

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Thank you so much for stopping by. Happy baking!

You may also enjoy this pumpkin flan recipe From Conservamom.

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