Pumpkin Bundt Cake with Cream Cheese Glaze

Ingredients:   

• 1 box yellow cake mix
• 1 cup canned pumpkin
• ½ cup water
• 1/3 cup vegetable oil
• 1 tablespoon pumpkin pie spice
• 4 eggs
• 1/3 Cup Cream Cheese Frosting

Directions:     

Heat oven to 325°F. Grease and flour fluted tube cake pan, or spray.  In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.   Pour batter into pan.  Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.   Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.  In small microwavable bowl, microwave frosting uncovered on Low 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

Recipe provided courtesy of Betty Crocker

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