October 18, 2010

pumpkin spice bundt cake

It's odd for me to share a photo and recipe of something I made.  My husband is a much better cook than I am and does most of the cooking.  I do like to bake, especially when there are shortcuts involved like using a cake mix.  When fall rolls around, I am totally ready to break out the canned pumpkin and start baking.  My first pumpkin item of the season is a pumpkin spice bundt cake--

The recipe was in our local newspaper and included instructions for frosting it to look like a pumpkin.  I decided simple was better and just made a basic icing.

Pumpkin Spice Cake
(from Omaha World Herald)

1 package Duncan Hines moist deluxe spice cake mix
2 large eggs
1 cup water
1 cup canned pumpkin
1 cup chopped nuts (I omitted these)

Heat over to 350 degrees.  Meanwhile, grease and flour a 10-inch bundt pan.  Combine cake mix, eggs, water and pumpkin in a large bowl.  Beat at medium speed with an electric mixer for 2 minutes.  Stir in nuts.  Pour into the prepared bundt pan.  Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean.  Cool cake in the pan for 25 minutes.  Invert onto a serving plate and allow the cake to cool completely. 

After it cooled, I topped it with some icing.

Quick White Icing
(adapted from The All New All Purpose Joy of Cooking)

In a medium bowl, beat together on medium speed:
1 cup powdered sugar
2 tablespoons softened butter

Add and beat until smooth:
2 tablespoons milk
1/2 teaspoon vanilla
pinch of salt

That's it!  A yummy fall-inspired treat that's kind of homemade.

1 comment:

  1. Thank you! I got a bundt can for Christmas and have some canned pumpkin I've been wanting to use up. This is perfect!