Description
You guys, it’s just the easiest!! All you do is make my PUMPKIN SPICE BUNDT CAKE and add it to your jars. We used two different size jars (both 4oz and 8oz) to show you that it works well in either. Make it, add it to your jar, put the lid on and keep these individual desserts in your fridge until your next party. Who doesn’t love their own special little dessert?! So simple, so delicious and so FALL!
Ingredients
Scale
- 1 box of spice cake mix (if you’re making it gluten-free, see note at the bottom)
- 2 small boxes instant vanilla pudding
- ½ cup veggie oil
- 1¼ cups water
- 4 eggs
- 1 cup pumpkin (I use Libby’s)
- 4 cups powdered sugar
- 1 stick butter, softened
- 3–4 splashes milk
- 2 tablespoons cinnamon
Instructions
- 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 while you make the frosting.
- In a small bowl, combine powdered sugar, butter and milk with an electric mixer until creamy. Stir in cinnamon. Add more powdered sugar if your frosting is too thin or more milk if it’s too thick.
- Now, it’s time to assemble your jars! Remove the lids of each jar and add in big chunks of cake down at the bottom followed by a big dollop of frosting and repeat. Once you reach the top, secure the lids and place in the fridge until it’s time to enjoy.
Notes
If you are making this gluten-free and cannot find a gf spice cake mix, simply swap it with a gluten-free yellow cake mix and add two tablespoons of ground cinnamon. Also, if you don’t have a bundt pan, no worries! Make this cake in a traditional 9×12 and bake about 35 to 40 minutes.