Description
This Creamy Pumpkin Bundt Cake is a delightful autumn dessert that combines the flavors of pumpkin and spice, perfect for any occasion!
Ingredients
Scale
- 1 box Yellow Cake Mix (I prefer Pillsbury)
- 1 box Pumpkin Spice Jello Pudding
- 1 cup canned pumpkin (not pie filling, just pumpkin!)
- 3 eggs
- ½ cup water
- ⅓ cup vegetable oil
- 4 oz. cream cheese, at room temperature
- 1 Tbsp. butter, at room temperature
- 1 tsp. of vanilla extract
- 4–6 Tbsp. whole milk
- ⅓ – ½ cup powdered sugar (depends on how sweet you want it)
Instructions
- Preheat oven to 350°.
- Mix all ingredients and scoop into a mini bundt pan.
- Bake for 19 minutes.
- Cream together the cream cheese, butter, vanilla, and 4 tablespoons of milk until smooth and creamy.
- Gradually add in the powdered sugar until you have a consistency that you like. Taste for sweetness and add more powdered sugar and/or milk as needed.
Notes
- Feel free to substitute the Pumpkin Spice Jello Pudding with other flavors if desired.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg