Cathy's Pumpkin Spice Bundt Cake
Cathy Gray Anzaldua
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- 1 box
- duncan hines moist deluxe spice cake mix
- 1 box
- (3.4 oz) pumpkin spice instant pudding
- 1 1/3 c
- 1/3 c
- canola oil
- 1 1/2 c
- powdered sugar
- 1/4 tsp
- 1 Tbsp
- milk, or more to make it thin enough to drizzle over cake
1Preheat oven to 350 dgrees. Spray Bundt pan with cooking spray with flour.
2Add cake mix, pudding, eggs, water, and oil into mixing bowl and mix together until well blended. Pour into prepared Bundt pan.
3Bake for 38 to 45 min until knife or tooth pick comes out clean. Cool for 10 to 15 minutes on cooling rack. Then flip cake out onto a serving plate.
4While cake is cooling in pan. Mix together powdered sugar, vanilla and milk and wisk until smooth. Drizzle over warm cake. This cake can be served with Ice Cream.