I stole this recipe for Pumpkin Spice Bundt Cake with Cream Cheese Frosting from practicallyhomemade.com. This delicious pumpkin cake is perfect for Thanksgiving! Spice cake mix, pumpkin puree, eggs and oil are mixed together. Then the batter is poured into a bundt pan and baked. After the cake is cooled completely, a homemade frosting is made. Cream cheese, butter, powdered sugar and vanilla are beaten together then drizzled over the cake. You’ll definitely want to save room for dessert to enjoy the cake.
The ingredients for the cake are: 1 box spice cake mix, 15 oz can pumpkin puree, 3 eggs and ⅓ cup vegetable oil
In a medium bowl combine spice cake mix, pumpkin puree, eggs and oil.
Mix by hand or with an electric mixer until all of the ingredients are mixed thoroughly. Then pour the batter into bundt pan sprayed with non-stick cooking spray and spread in an even layer.
Bake in a 350 F oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let the cake cool in the pan for 10 minutes. After 10 minutes, remove cake from pan and place on cooling rack.
The ingredients for the frosting are: 4 oz cream cheese, ¼ cup butter, 1 ½ cups powdered sugar and 2 tsp vanilla
Combine the cream cheese, butter, powdered sugar and vanilla in a medium bowl.
Mix with an electric mixer until smooth, add a tablespoon or two of milk if needed to thin out for piping.
Spoon frosting into a plastic bag and cut the corner off. Drizzle over the cooled cake.
Slice and serve!
If you liked this recipe for Pumpkin Spice Bundt Cake with Cream Cheese Frosting then you can also try Pumpkin Pie Cake, Pumpkin Lush, Pumpkin Bars, Praline Pumpkin Cake or Pumpkin Pie Cookies.
Pumpkin Spice Bundt Cake with Cream Cheese Frosting
Ingredients
Cake
- 1 box spice cake mix
- 15 oz can pumpkin puree
- 3 eggs
- ⅓ cup vegetable oil
Frosting
- 4 oz cream cheese
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- 2 tsp vanilla
Instructions
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Preheat oven to 350 F. Prepare bundt cake by spraying liberally with non-stick cooking spray. Set aside.
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In a medium bowl combine spice cake mix, pumpkin puree, eggs and oil. Mix by hand or with an electric mixer until all of the ingredients are mixed thoroughly. Pour the batter into the pan and spread in an even layer. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
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Remove from oven and let the cake cool in the pan for 10 minutes. After 10 minutes, remove cake from pan and place on cooling rack.
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Combine the cream cheese, butter, powdered sugar and vanilla in a medium bowl. Mix with an electric mixer until smooth, add a tablespoon or two of milk if needed to thin out for piping. Spoon frosting into a plastic bag and cut the corner off. Drizzle over the cooled cake.