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Sunday, November 08, 2009

Perfect for breakfast!

We made this delicious cake this weekend...  seriously, so good!
Try it for yourself - it's super-easy, and tastes like fall...

Pumpkin Spice Bundt Cake

CAKE
 
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
  1. In a large bowl mix together all ingredients.
  2. With a hand mixer or stand mixer, beat on low for 30 seconds.
  3. Increase speed to high & beat for 4 minutes.
  4. Pour into a greased & floured bundt pan & bake at 350°F for 40-55 minutes, or until toothpick comes out with just a few crumbs.
  5. Let sit 5 minutes & then turn out onto a cooling rack.
  6. Glaze with cream cheese glaze (see below) & sprinkle with cinnamon sugar.

CREAM CHEESE GLAZE

4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk
  1. Beat together all ingredients until smooth.
  2. Spoon or carefully pour over cooled bundt cake.

(As seen on The Recipe Club.)

1 comments:

Karen said...

oh my! Is it a small world or what? I have cooked with this recipe club before...they meet once a month and a friend of mine started inviting me! Love it! Yummy stuff!

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