Easy Pumpkin Bundt Cake
Category: cakes
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Serves/Makes: 15
Ready in: 1-2 hrs
- 1 box (15-18 ounce size) yellow cake mix
- 1 can (30 ounce size) pumpkin pie filling
- 3 eggs
- 2 teaspoons ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped walnuts
***Creamy Glaze***
- 1 tablespoon milk or cream
- 1 cup sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a Bundt or tube pan. Combine the cake mix, pumpkin pie filling, eggs, and cinnamon in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Stir the raisins and walnuts into the cake batter by hand. Transfer the batter to the prepared pan. Place the pan in the oven and bake at 350 degrees F for 40-45 minutes or until the cake tests done with a toothpick inserted in the center. Remove the pan from the oven and let cool on a wire rack for 10 minutes. Then, turn the cake out onto the rack and let cool completely. Combine the milk, confectioners' sugar, and vanilla in a bowl and stir until smooth. Add additional milk or sugar as needed to get the right consistency. Drizzle the glaze over the pumpkin cake. Store the cake in an airtight container.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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