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.