Description
I make this Pumpkin Spice Bundt Cake often because it’s oh so simple, oh so quick, absolutely delicious, and totally fall. This recipe will be one you return to season after season.
Ingredients
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1 box of spice cake mix
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2 (3.4 oz) boxes instant vanilla pudding (just the dry ingredients, do not make pudding)
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½ cup vegetable oil
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1¼ cups water
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4 eggs
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1 cup pumpkin (I use Libby’s, not the entire can)
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4 cups powdered sugar
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1 stick butter, softened
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3-4 splashes milk
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2 tablespoons cinnamon
Instructions
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Preheat oven to 350 degrees
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Grease (I use Pam) a 10 inch bundt pan
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In mixing bowl, combine cake mix, dry pudding mixes, oil, water, eggs, and pumpkin with an electric mixer. Pour into prepared bundt pan.
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Bake 40-45 minutes or until toothpick inserted comes out clean.
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Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
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In a bowl, combine powdered sugar, butter, and milk with an electric mixer until creamy. Add more powdered sugar if it’s too thin or more milk if it’s too thick. Stir in cinnamon (you can add even a bit more than the recipe calls for it you’d like). Frost cooled cake.
- Serve and enjoy! Refrigerate when not enjoying.