My sweet, sweet husband told me that he can not eat one more pumpkin thing this year. He’s done. Bless his sweet heart, he has tried about 20 pumpkin desserts over the last 2 months. This dessert right here, officially ends the end of pumpkin season for Mix and Match Mama (my favorite season of all), we’ll be moving on to Christmasy recipes (think red velvet, peppermint, white chocolate, etc.) from now on. But…I am ending on a great note…this is officially my favorite version of the Original Rachel New Bundt Cake…I give you pumpkin with cream cheese frosting.
All of the ingredients you need…simple, huh?!
1 box of yellow cake mix
2 small instant pumpkin puddings (see below if you can’t find these)
1/2 cup veggie oil
1 cup water
1 cup pumpkin
2 tablespoons cinnamon, divided
1 can cream cheese frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs, pumpkin and 1 tablespoon cinnamon with an electric mixer. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Remove foil lid from frosting, microwave for 15 seconds (to get it really creamy), stir in remaining tablespoon of cinnamon. Frost cooled cake.
This cake just makes me happy. I’m really, really sad that it will be another year before pumpkin season rolls back around…love it.
So, what if you can’t find the pumpkin puddings at your grocery store (I found them at Kroger, Walmart and Target)…you do a couple of things:
1. You substitute the yellow cake mix with a spice cake mix blend
2. You use two vanilla puddings
That’s it! I made that version last fall and it was delish too! Enjoy the end of pumpkin season!