pumpkin cake

i haven’t vanished……i’ve just been busy. really, really busy.

what better way to make a comeback to blogging than to share an amazing recipe? you’ll be glad i’m back. promise!



Pumpkin Bundt Cake with Cream Cheese Glaze
1 box yellow cake mix
1 (3.5oz) package cheesecake pudding
4 eggs
1/4 cup water
1/4 cup canola oil
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice*

Preheat oven to 350 degrees. Mix dry cake mix and pudding together. Then, add eggs, water, oil, pumpkin, and pumpkin pie spice. Pour into greased bundt pan. Bake for 45 – 55 minutes. Let rest for 10 minutes then turn out onto cake plate.

Cream Cheese Glaze
4 ounces cream cheese
1 tablespoon butter
2 cups confectioners sugar
2 tablespoons milk
1 teaspoon vanilla

Soften cream cheese and butter in the microwave for about 30 seconds. Stir in 1 cup of sugar and 1 Tablespoon of milk until well blended. Stir in second cup of sugar and tablespoon of milk along with vanilla. Add a little more milk if mixture is too thick to pour. Drizzle over warm cake.

* I did not have any Pumpkin Pie Spice but had all the ingredients to make my own. To make your own use 1.5 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon ginger scant. Then, measure out the 2 teaspoons for the cake recipe.

 

Jacob’s comments, “It was good. I ate two pieces in one day and I could go eat some more.”