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.)