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| PUMPKIN SPICE BUNDT CAKE | |
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1 pkg. spice cake mix 1 sm. can pumpkin 1 pkg. instant vanilla pudding 1/2 c. oil 3 eggs 1 tsp. cinnamon 1/2 tsp. water 1/2 c. nuts FROSTING: 3 oz. cream cheese 3/4 c. soft butter 1 tsp. vanilla 2 1/2 c. powdered sugar Frosting: Beaten well. Combine all but nuts and mix well. Add nuts. Bake in well oiled Bundt pan at 350 degrees for 40-45 minutes. Cool before removing from pan. Frost. | |
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recipe reviews #51277
Sue (Michigan) says:
This is a great recipe IF you increase the water to 1/2 CUP rather than 1/2 tsp. I didn't make the frosting but rather served it with a glaze and received many compliments on it.
#114615
Sammy (Illinois) says:
I made the recipe as stated, and it was FANTASTIC! Super moist! I had to leave it in the oven for a total of about 50 minutes. I tested w/ a toothpick to make sure it was dry. The frosting recipe makes more than double what you will actually need, so I might cut that in half next time.
#133747
Colleen (Arizona) says:
I agree with Sue, this recipe needed more water, I also added a small cup of applesauce.. Family thing.. Makes a cake stay moist for a long time... Making cream cheese caramel glaze for the top..:)
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