This so delicious - and a great way to start your Fall baking..a quick and easy recipe. This bundt cake can also be made in a 9x13-inch cake pan --but looks beautiful made in a bundt pan. You can make your own lemon curd or use store bought. I also have a recipe for microwave lemon curd, if you want to try that one. I will post it today! So enjoy this moist and tender Fall dessert-you'll be glad you did...hugs
Heat oven to 350^. Move oven rack to lowest position. Spray (yes) a 10 inch bundt pan well;set aside.
2Place pumpkin mix into large mixer bowl. Add the cake mix, dry. Beat on low to mix in then beat on medium for about 1 minute, until well mixed,scraping bottom and sides of bowl.
Pour evenly into prepared pan. Bake for 55 minutes until cake begins to pull away from sides or test with wooden toothpick.
3Remove from oven and let cool for 10 minutes on wire rack. Remove from cake pan by inverting onto cake plate placed on top of cake pan.
4Let cool. Sprinkle cinnamon sugar on cake, if desired, Drizzle some sauce over cake.
Place sugar and cornstarch in a small saucepan. Mix until well blended and not cornstarch lumps remain. Stir in orange juice.
6Cook over medium heat stirring frequently. Bring to a gentle boil and cook just until sauce thickens and lightly coats a spoon, about 5 minutes. Remove from heat.
7Blend in butter, lemon rind and lemon juice.Serve each slice of cake with warm or room temperature sauce.Dollop with whipped topping and sprinkle with pumpkin pie spice.
Cover any remaining sauce and store in refrigerator.
Store bought lemon curd may be used .