Pumpkin Spice Bundt Cake
This simple & easy 3 ingredient Pumpkin Spice Bundt Cake is topped with a spiced glaze and chopped pecans.
Ingredients
Cake:
- 1 box spice cake mix any brand
- 1 15 oz can of pure pumpkin (not pumpkin pie filling)
- 3 eggs
Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 1 - 2 tbsp milk
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- 1/4 - 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease and flour a bundt cake pan and set aside.
- Combine in large bowl, the cake mix (dry), pumpkin, and eggs.
- Mix with a electric or stand mixer till combined.
- Pour evenly into the bundt pan and bake 30 - 35 minutes or until done.
- Let cool in pan about 15 minutes before inverting to a cooling rack.
- Cool completely before adding the glaze and pecans.
To make the glaze:
- Combine ingredients for glaze except for the pecans. You want the glaze on the thick side so start with the 1 tablespoon of milk and go from there, adding a little more till you have the consistency you want. Drizzle over cake and top with chopped pecans.
- Let set a few minutes till glaze has hardened then serve.
Notes
*TIP: place wax paper under cooling rack before drizzling glaze on. Once glaze is hardened, gently lift cake onto your serving platter. This will allow any glaze that drips off of cake to not settle on the platter and make the bottom of your cake soggy.