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Pumpkin Bundt Cake with Cream Cheese Glaze

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Pumpkin Bundt Cake with Cream Cheese Glaze
  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 12
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Make this easy delicious pumpkin cake for a fall gathering.
Updated Sep 20, 2016

Ingredients

Pumpkin Cake

Glaze

Steps

  • 1
    Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
  • 2
    In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle the cake with powdered sugar in place of drizzling with the frosting, or top servings with whipped cream.
  • tip 2
    You can make this cake a day ahead, and frost before serving.

Nutrition

250 Calories, 10g Total Fat, 3g Protein, 37g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
300mg
12%
Potassium
85mg
2%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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