Pumpkin Bundt Cake with Cream Cheese Glaze

• Vegetarian

• Produce

  • 1 cup Pumpkin, canned

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/3 cup Betty crocker cream cheese frosting, Rich & Creamy
  • 1 box Betty crocker supermoist yellow cake mix
  • 1 tbsp Pumpkin pie spice

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Liquids

  • 1/2 cup Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ 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
• 1/3 cup Betty Crocker™ Rich & Creamy cream cheese frosting

Directions

• 1 Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
• 2 In 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.
• 3 Bake 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.
• 4 In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

Nutrition