It’s The Great Bundt-kin, Charlie Brown Recipe

If you’re searching for a showstopper that brings pumpkin spice and nostalgic charm together, you’ve got to try It’s The Great Bundt-kin, Charlie Brown Recipe. I absolutely love how this pumpkin Bundt cake comes together with layers of moist, spice-kissed cake and vibrant frosting—plus, that iconic ice cream cone hat is just too cute to resist. Trust me, once you make this, it becomes a festive favorite that your family and friends will keep asking for year after year!

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Ingredients You’ll Need

This recipe uses a delightful blend of pantry staples and seasonal ingredients that work in harmony—plus some fun decorative items to make it special. Don’t worry, I’ll walk you through all the best tips to pick quality ingredients that guarantee success.

• Cooking spray: Make sure it’s a good non-stick one; this helps the Bundt cake release smoothly.
• Boxed white or yellow cake mix: I prefer yellow for that warm buttery flavor, but white works great too.
• Instant vanilla or pumpkin pudding mix: Pumpkin pudding ups the autumn vibes, but vanilla is a fine substitute.
• Large eggs: Bring them to room temperature for better mixing and texture.
• Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, for the best results.
• Vegetable oil: Keeps the cake moist; you can’t skip this!
• Sour cream: Adds tang and richness, which balances the pumpkin spice beautifully.
• Pumpkin pie spice: The star spice mix—if you don’t have it ready-made, mix cinnamon, nutmeg, cloves, and ginger yourself.
• Pure vanilla extract: Always opt for pure, never imitation—it really makes a difference in flavor.
• Vanilla or cream cheese frosting: Store-bought saves time, but homemade cream cheese frosting will make this next level.
• Orange and green food coloring: Essential for creating those signature Bundt-kin colors.
• Cake ice cream cone: This quirky cone becomes the pumpkin hat and steals the show!
• Green and orange sprinkles and Halloween candy (optional): Adds charm and a little festive crunch for the finishing touch.

Variations

I love that you can play around with this recipe depending on what you have or your dietary preferences. Don’t be shy—customize the flavors or decorations to make it your own Bundt-kin masterpiece!

• Pumpkin Spice Swap: If you’re not a fan of pumpkin, try swapping pumpkin puree for mashed sweet potatoes—you’ll get a similarly moist texture and a subtle sweetness.
• Dairy-Free Version: Use almond milk pudding and dairy-free sour cream alternatives to make this recipe dairy-friendly without losing richness.
• Chocolate Bundt-kin: Add a box of chocolate cake mix instead of yellow or white; pumpkin and chocolate make surprisingly great partners!
• Decorating Fun: Swap food coloring for natural options like beet juice for red or matcha powder for green if you want a less artificial option.

How to Make It’s The Great Bundt-kin, Charlie Brown Recipe

Step 1: Prep and Bake the First Bundt Cake Layer

First things first, preheat your oven to 350°F (175°C) and be generous with the cooking spray on your 12-cup Bundt pan. I learned the hard way that a well-greased pan means your cake won’t stick, so don’t be shy here. In a large bowl, or in your stand mixer with the whisk attachment, combine one box of cake mix, one box of pudding mix, 4 eggs, 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/4 cup sour cream, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 cup water. Mix on low until everything just comes together—overmixing can make the cake dense. Scrape down the sides and bottom and give it one last quick whip to incorporate.

Pour that batter into your greased pan and smooth the top gently with a spatula. Bake for 40-50 minutes until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 15 minutes—this makes flipping it out easier—and then carefully invert it onto a wire rack to cool completely. I find that patience here really pays off; rushing can lead to cracks or crumbs.

Step 2: Bake the Second Bundt Cake Layer

Once your pan is clean and dry, repeat that exact process with the remaining box of cake mix, pudding, eggs, pumpkin puree, oil, sour cream, spices, vanilla, and water. It’s exactly the same steps, so you’re basically doubling the deliciousness! When done, cool fully like you did the first layer.

Step 3: Color and Frost Your Bundt Layers

Spoon 1 ¾ cups of frosting into a heatproof measuring cup and tint it orange with food coloring until you get that perfect pumpkin hue. Using a serrated knife, level off the rounded bottom of your cakes so they stack neatly. Place one cake smooth side up on your serving plate and spread ¾ cup of that orange frosting evenly over the top. Stack the second cake on top, lining up the edges, and if you’re using dowels to support it, insert those now and trim any length sticking above the cake. Pop the whole stack in the fridge for 15 minutes to firm things up.

Step 4: Decorate the Ice Cream Cone “Hat”

While the cake chills, mix 3 tablespoons of frosting with green food coloring in a small bowl to make the “stem” of your pumpkin. Spread that green frosting over the cake ice cream cone, then coat with green sprinkles for a fun texture and sparkle. This step is the crowning jewel and really brings your Bundt-kin to life!

Step 5: Add the Drip Frosting and Final Touches

Microwave the remaining orange frosting in short 3-second bursts, stirring after each, until it’s just pourable—about 10 seconds total works for me. Slowly drizzle this frosting over the cake in a circular motion to create that elegant drip effect down the sides. If you like, add orange sprinkles while the frosting is still soft. Fill the holes in the Bundt cakes with Halloween candy for added surprise, then place your frosted ice cream cone hat upside down on top, nestled in perfectly.

How to Serve It’s The Great Bundt-kin, Charlie Brown Recipe

Garnishes

For garnishes, I keep it simple but festive with green and orange sprinkles on the frosting cone and around the cake’s base. Sometimes I add a few cinnamon sticks or fresh mini pumpkins on the side of the serving platter for extra cozy autumn vibes. This little extra goes a long way to make your presentation pop.

Side Dishes

This Bundt cake is a star on its own, but if you want perfect pairings, I’d serve it alongside spiced apple cider or a simple vanilla latte. For brunches, a fresh fruit salad or lightly toasted nuts balance the rich flavors beautifully.

Creative Ways to Present

One year, I created mini Bundt-kin cupcakes using this recipe adapted for smaller pans, topped with tiny ice cream cones and little candy eyes—my kids went wild for it! You can also assemble the cake on a vintage wooden board surrounded by fall leaves or twinkling string lights for a dramatic, autumnal centerpiece.

Make Ahead and Storage

Storing Leftovers

Once decorated, I cover leftover Bundt cake loosely with plastic wrap and keep it in the fridge. It stays moist and fresh for up to 4 days. The frosting does firm up, so I like to bring slices to room temperature before serving to enjoy that creamy texture.

Freezing

You can freeze the individual Bundt layers (without frosting) wrapped tightly in plastic and foil for up to 3 months. When you’re ready, thaw overnight in the fridge and decorate as usual. I find frosting after thawing keeps it fresh and yummy.

Reheating

While I don’t recommend reheating the whole cake, if you want to warm up a slice, pop it in the microwave for 15-20 seconds. This wakes up the spices and softens the frosting—just perfect for a cozy bite.

FAQs

Final Thoughts

I discovered that It’s The Great Bundt-kin, Charlie Brown Recipe isn’t just a delicious cake—it’s a conversation piece, a fun project, and a heartwarming tradition rolled into one. Every time I bring this cake out, I see smiles light up the room and conversations spark about autumn memories and favorite Charlie Brown moments. Give it a go—you’ll love how you nailed this festive, moist, and downright adorable Bundt cake. Happy baking, friend!

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