If you know me at all…if you think you know me because you read this blog…if you’ve met me for 2 minutes…you know 3 things about me…
1. I love the Boston Red Sox so much it hurts (and most seasons, it hurts)
2. I buy Bath and Body Works Vanilla Bean Noel by the case. That’s right, case.
3. I drink at least one Starbucks Pumpkin Spice Latte a day. Without exception.
This cake is dedicated to all of the lovely baristas who make my perfect drink every fall. Spicy on the bottom, creamy on the top, with the perfect pinch of cinnamon. I heart the Pumpkin Spice Latte.
1 box of spice cake mix
2 small boxes instant vanilla pudding
1/2 cup veggie oil
1 1/4 cups water
1 cup pumpkin (I use Libby’s)
4 cups powdered sugar
1 stick butter, softened
3-4 splashes milk
2 tablespoons cinnamon
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs and pumpkin 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.
In a small bowl, combine powdered sugar, butter and milk with an electric mixer until creamy. Stir in cinnamon. Frost cooled cake.
This might just be my absolute favorite cake. Can I pick favorites among all my little bundt cake babies? I think I can. I think I just did.