I love Fall because it's when I can get back into the kitchen & start baking! After browsing all the pumpkin recipes I decided I would try a bundt cake type. Instead of using butterscotch pudding mix I used my coveted Jell-O pumpkin spice instant pudding mix...It added just the right amount of spice to the cake...And the apple glaze gave it a natural tangy sweetness. This is a combination of several recipes found throughout the internet with my own substitution for the pudding in the mix. I hope you'll enjoy this fall treat.
I'VE TRIED SEVERAL COMBINATIONS FOR SUBSTITUTS FOR THE PUMPKIN SPICE JELLO AND THE BEST IS USING 1 BOX OF YELLOW CAKE MIX, 1 BOX OF VANILLA INSTANT PUDDING MIX, AND 2 1/2 TEASPOONS OF PUMPKIN PIE SPICES
How to Make Pumpkin Bundt Cake with Apple Cider Glaze
1Preheat oven to 350*.
Grease with shortening & flour a 12 inch tube/bundt cake pan.
2mix pkg of the dry cake mix with the pkg of dry pudding mix together in large bowl & set aside.
3in another large bowl lightly beat the 4 eggs with the oil, water, & pumpkin.
4add the dry ingredients to the wet mixing until there are no large lumps. (be careful not to over mix)
5Carefully fill pan with batter.
Bake at 350* for 45-50 min. (ovens vary so check at 45 min..insert a toothpick, if it comes out clean cake is done)
6Remove to wire rack to cool.
While cooling make glaze by mixing the powdered sugar, 1/4 tsp of pumpkin pie spice with the apple cider. This should be thick but pourable.
7When cake has cooled for about 15 minutes, leave on wire rack and place both cake & rack on a tray or sheet of waxed paper (for easy clean up). Pour the glaze on the slightly cooled cake.
When glaze has stopped dripping transfer to a serving plate.