This quick and easy bundt cake can be created with a box cake mix. Pillsbury Perfectly Pumpkin is available August through January in most larger grocery stores.
Pillsbury Perfectly Pumpkin Cake Mix
1/2 Cup oil
1 Cup Water
1 pkg Instant vanilla pudding
1/2 tsp baking powder
1 tsp vanilla
Combine ingredients well. Mix until blended, 2-3 minutes.
4 tsp sugar
1 1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ginger
1/8 tsp nutmeg
1 cup chopped nuts, (walnuts or pecans are good choices)
( I leave the nuts out as we have a grandchild with an allergy to tree nuts. The cake is just as delicious without any nuts in the topping)
Grease and flour (I used Pam instead) sides of bundt pan and sprinkle 1/3 of topping in bottom of pan. Add 1/2 of cake batter. Sprinkle on rest of topping and the rest of the batter. Bake 50-60 minutes at 350 degrees. The cake is delicious without any added icing. Freezes well.
I used this Pumpkin Bundt Cake as a birthday cake and wanted to dress it up a bit, but was very short on time and energy. I used a can of Duncan Hines Creamy Vanilla Icing as a drizzle by heating it in a glass bowl in the microwave for 5-8 seconds, stirring, and then heating for 5 seconds more. I added a bit of food coloring and the icing was ready to drizzle over the cake. This can be done by allowing the icing to drip from a spoon, or you can do as I did and place the icing in a small zip top baggie, clip a very small hole at one corner and squeeze the icing out through the opening. This technique is much more controlled than just letting the icing run off the spoon.
The cake was pretty and festive, and best of all, becomes even better tasting a day or two after it is made. Here’s a clip about a bundt cake from “My Big Fat Greek Wedding.” The funny thing is I look very much like the poor woman trying to explain the “bundt” cake. Funny!