Thursday, October 28, 2010

Pumpkin Spice Bundt Cake

I'm LOVING this fall season and all of these yummy pumpkin recipes! This bundt cake is super easy to whip up and so delicious. I'm really surprised with myself that I didn't add chocolate chips to this cake but it's so good with the cream cheese frosting that it really doesn't need anything else. However, next time I make this I'm definitely going to try it with chocolate chips because I readily admit that I'm seriously addicted to chocolate!


Pumpkin Spice Bundt Cake
  • 1 package yellow cake mix
  • 1- 3.4 oz. package instant butterscotch pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ginger
preheat oven to 350 degrees. grease and flour (or use Wilton cake release) a bundt pan. in a large bowl combine all ingredients. with an electric hand mixer, beat on low for 30 seconds. increase speed to high and beat for 3 minutes. pour batter into bundt pan and bake 45-50 minutes or until toothpick comes out almost clean, don't over bake. let sit 5 minutes and then turn out onto a cooling rack and cool completely. frost with cream cheese frosting and sprinkle with cinnamon sugar.

Cream Cheese Frosting
  • 8oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 3 1/2 cups powdered sugar + more if needed
in a medium bowl combine cream cheese, butter and vanilla and mix well. gradually add in powdered sugar. add in more powdered sugar if needed to get a thicker consistency.

No comments: