Glazed Pumpkin Spice Bundt Cake
Minutes Prep time: 20
Minutes Total time: 105
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 105
Servings: 12
Difficulty: Intermediate
1 pkg (15.25 oz each) Duncan Hines® Signature Spice Cake Mix
1 can (15 oz each) solid-pack pumpkin
1 cup water
3 eggs
1/2 cup vegetable oil
2 teaspoons pumpkin pie spice
GLAZE:
1 cup confectioners' sugar
1 teaspoon pumpkin pie spice
2 tablespoons milk
1 tablespoon unsalted butter, melted
1/4 cup chopped pecans
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 74 mg | 7% |
Carbohydrate | 42 g | 14% |
Cholesterol | 49 mg | 16% |
Total Fat | 16 g | 24% |
Iron | 2 mg | 9% |
Calories | 321 kcal | 16% |
Sodium | 313 mg | 13% |
Protein | 3 g | 6% |
Saturated Fat | 3 g | 13% |
Sugars | 26 g | 3% |
Vitamin C | 2 mg | 3% |
CAKE: Preheat oven to 350°F. Spray Bundt pan with baking spray.
Beat spice cake mix, pumpkin, water, oil, eggs and 2 teaspoons pumpkin pie spice in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour into Bundt pan. Tap pan gently against the counter a few times to help batter settle.
Bake 45 to 50 minutes, until toothpick inserted in center comes out clean. Cool cake on wire rack 15 minutes before removing from pan to cool completely.
GLAZE: Whisk together confectioners’ sugar, 1 teaspoon pumpkin pie spice, milk and melted butter in small bowl. Pour glaze evenly over cooled pumpkin spice Bundt cake. Garnish with chopped pecans. Slice and serve.
Glazed Pumpkin Spice Bundt Cake