Thursday, January 21, 2010

Pumpkin Spice Bundt Cake

So I know it may be past pumpkin season. But for me pumpkin season is all year round. I love it. I married into a family that didn't even have pumpkin pie at Thanksgiving ( I KNOW GASP!) Don't worry I bring it. So this is easy and delicious and makes a beautiful presentation with minimal work! Enjoy and please don't wait till the fall.

{pumpkin spice 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 (I like bakers joy, a spray with flour, and pam for baking Takes all the trouble out of it!) & bake for 40-55 minutes or until toothpick comes out this just a few crumbs. let sit 5 minutes & then turn out onto a cooling rack. glaze with cream cheese glaze & sprinkle with cinnamon sugar.

{cream cheese glaze}
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk (skim or regular)

beat together all ingredients until smooth. spoon or carefully pour over cooled bundt cake.


Megan said...

we will definitely be making this!

Christa said...

I am sure glad you bring the pumpkin pie on thanksgiving!!! I don't know what I ever did without it. Brent says he'd die without pumpkin pie on thanksgiving - it's just not thanksgiving without it.