Pumpkin Bundt Cake with Cream Cheese Glaze
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Updated Sep 20, 2016
Make this easy delicious pumpkin cake for a fall gathering.
Pumpkin Bundt Cake with Cream Cheese Glaze
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- Prep Time 15 min
- Total 2 hr 10 min
- Servings 12
- Ingredients 7
Ingredients
Pumpkin Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 tablespoon pumpkin pie spice
- 4 eggs
Glaze
Instructions
-
Step1Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
-
Step2In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
-
Step3Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
-
Step4In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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