Spiced Pumpkin Bundt Cake

This cake tastes similar to a Starbucks Pumpkin Latte minus the espresso.  A guy at work agreed that it was like pumpkin pie in cake form - seriously moist!  Yum!

Spiced Pumpkin Bundt Cake
Source: Mixandmatchmama blog

Cake Ingredients:

1 box of spice cake mix

2 small boxes instant vanilla pudding

1/2 cup veggie oil

1 1/4 cups water

4 eggs

1 cup pumpkin (I use Libby's)

 

Icing Ingredients:

4 cups powdered sugar

1 stick butter, softened

3-4 splashes milk

1 T. cinnamon (The original recipe calls for 2 T. I use really strong cinnamon so I cut back)

• Preheat oven to 350 degrees
• Grease a 10 inch bundt pan - I use coconut oil
• In mixing bowl, combine cake mix, puddings, oil, water, eggs and pumpkin with an electric mixer. Pour into prepared bundt pan.
• Bake 40-45 minutes or until toothpick inserted comes out clean.
• Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
• In a small bowl, combine powdered sugar, butter and milk with an electric mixer until creamy. Stir in cinnamon. Frost cooled cake.