Yes, I went there. I’m all about some “semi” homemade, and a doctored up cake mix can be pretty darn delicious if I do say so myself. Not to toot my own horn or anything, but….toot! toot! This cake was fabulous!
It was moist, not too dense; had a fluffy soft crumb, but wasn’t crumbly; and it was full of warm spiciness without being overbearing. This cake screams FALL! And the best part…it’s a cinch to make! (It also freezes well, which I had to do for portion control purposes!)
You may remember a couple of weeks back I discovered Pumpkin Spice Pudding Mix and jumped on it like a dog in heee……uhm…nevermind – scratch that analogy. Let’s just say I promptly bought a few boxes and immediately made the Pumpkin Spice Eclair Cake
(another easy to make, yet crowd pleasing recipe. And it’s no bake!)
Since I’ve been doctoring up devil’s food cake mix with pudding mix for years, I decided to adapt my Chocolate Layer Cake
into a Spice Cake….a Pumpkin Spice Cake
! It was a winner.
Pumpkin Spice Bundt Cake
- 1 box Spice Cake Mix (I don’t remember what brand I used)
- 1 (4 oz) box Pumpkin Spice Pudding Mix *This is a seasonal item, so grab some while you can!
- 1 cup canned or homemade pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream (I used fat free. Normally I use plain yogurt, but I was out.)
- 1/2 cup canola oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 tablespoon pumpkin pie spice
- Preheat oven to 350 degrees F.
- Grease and flour a bundt pan or use Baker’s Spray (cooking spray with flour mixed in).
- In a large bowl, mix the cake mix, pudding mix, pumpkin, sour cream, oil, eggs, vanilla and spices. Mix on medium speed for a couple of minutes until well combined.
- Pour into prepared bundt pan.
- Bake for time suggested on cake mix box for bundt pan cakes or until the top springs back when lightly pressed.
- Allow cake to cool for approx. 10 minutes in pan, then flip cake onto wire rack to finish cooling.
- Glaze, frost or sprinkle with powdered sugar once cooled. I used a simple glaze of 1 cup powdered sugar, a tablespoon (approx) of Pumpkin Spice Coffee Creamer, a tsp of vanilla, and a 1/2 tsp cinnamon. The glaze was a little too sweet for me, so next time I think I will just dust it with a little powdered sugar and cinnamon, just to make it look pretty. This is one of those cakes that can really stand alone as far as flavor, but I wouldn’t knock a little cream cheese frosting either 😉
This recipe is a keeper! Also, my dad claims to not like pumpkin but he really liked this cake. To me, it had the flavor of pumpkin pie, but in cake form….which is awesome for me since I like the flavor of pumpkin pie but not the texture.
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