Pumpkin Bundt Cake with Cream Cheese Glaze

 

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

1/3

cup Betty Crocker™ Rich & Creamy cream cheese frosting          

Steps

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.