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Pumpkin Bundt Cake with Cream Cheese Glaze

Betty Crocker Kitchens
Updated Sep 20, 2016
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Make this easy delicious pumpkin cake for a fall gathering.

Pumpkin Bundt Cake with Cream Cheese Glaze

  • Prep Time 15 min
  • Total 2 hr 10 min
  • Servings 12
  • Ingredients 7
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Ingredients

Pumpkin Cake

Glaze

Instructions

  • Step 
    1
    Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    In 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

  • tip 1
    Sprinkle the cake with powdered sugar in place of drizzling with the frosting, or top servings with whipped cream.
  • tip 2
    You can make this cake a day ahead, and frost before serving.
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