Pumpkin Spice Bundt Cake
  • 18.25 oz package spice cake mix
  • 1 cup canned pumpkin
  • 5 oz can evaporated milk
  • ⅓ cup canola oil
  • 3 large eggs, lightly beaten
  • 4 oz cream cheese, softened (I used fat-free)
  • 2 cups powdered sugar
  • 2 tablespoons pumpkin spice coffee creamer OR milk, divided
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. Combine cake mix, pumpkin, evaporated milk, oil and eggs in a large bowl; beat with an electric mixer on medium speed 2 minutes or until smooth. Pour into a greased and floured 12-cup Bundt pan.
  3. Bake 40 to 45 minutes or until a wooden pick comes out clean. Cool in pan on a wire rack 30
  4. minutes. Invert onto wire rack, and cool completely.
For the glaze:
  1. Combine cream cheese, powdered sugar,1 tablespoon creamer or milk and vanilla in a food
  2. processor; cover and process until well blended. Add remaining 1 tablespoon creamer or milk;
  3. process until smooth. Drizzle glaze over cooled cake.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/pumpkin-spice-bundt-cake/