This cake is a great spin on a pumpkin dessert. My mom had a yellow cake mix that’s been a long-time tenant in her cupboard, and though I typically prefer to make things from scratch, I thought it was time to get rid of it. So, I found a recipe that called for this: “Pumpkin Bundt Cake” recipe from allrecipes.com. I modified only the spices.
Pumpkin Bundt Cake
1 (18.25 oz) package yellow cake mix
1 (3.4 oz) package instant butterscotch pudding mix
1/4 C water
1/4 C vegetable oil
1 C canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
Preheat oven to 350 F. Grease and flour a bundt cake pan. Put all ingredients in a large bowl. Beat on low speed for 30 seconds, and on medium for about 4 minutes. Pour batter into cake pan. Bake for 45-50 min, until a toothpick comes out clean. Cool completely in pan. Once cool, turn onto plate.
I wanted a glaze that used real maple syrup, so I came up with this. I think it tastes really nice.
1 1/4 C confectioners’ sugar
3 Tbsp real maple syrup
4 Tbsp melted margarine
Place confectioners’ sugar in bowl. Slowly whisk in melted margarine. Whisk in maple syrup. Promptly drizzle over cake (this firms up quite quickly – if it’s too thick, try adding a bit more more margarine.