Pumpkin Spice Bundt Cake

Photo by Heidi S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 18.25 oz package spice cake mix

  • 1

    cup canned pumpkin

  • 5 oz can evaporated milk

  • 1/3

    cup canola oil

  • 3

    large eggs, lightly beaten

  • 4

    oz cream cheese, softened (I used fat-free)

  • 2

    cups powdered sugar

  • 2

    tablespoons pumpkin spice coffee creamer OR milk, divided

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Combine cake mix, pumpkin, evaporated milk, oil and eggs in a large bowl; beat with an electric mixer on medium speed 2 minutes or until smooth. Pour into a greased and floured 12-cup Bundt pan. Bake 40 to 45 minutes or until a wooden pick comes out clean. Cool in pan on a wire rack 30 minutes. Invert onto wire rack, and cool completely. For the glaze: Combine cream cheese, powdered sugar,1 tablespoon creamer or milk and vanilla in a food processor; cover and process until well blended. Add remaining 1 tablespoon creamer or milk; process until smooth. Drizzle glaze over cooled cake.

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