Pumpkin Spice Bundt Cake

A delicious, super-easy cake... tastes like fall!

Pumpkin Spice Bundt Cake


1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients.
With a hand mixer or stand mixer, beat on low for 30 seconds.
Increase speed to high & beat for 4 minutes.
Pour into a greased & floured bundt pan & bake at 350°F for 40-55 minutes, or until toothpick comes out with just a few crumbs.
Let sit 5 minutes & then turn out onto a cooling rack.
Glaze with cream cheese glaze (see below) & sprinkle with cinnamon sugar.


4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk

Beat together all ingredients until smooth.
Spoon or carefully pour over cooled bundt cake.

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