I made this pumpkin bundt cake over the weekend for our Mother's Day lunch celebration. It's one of my favorites.
SPICY PUMPKIN BUNDT CAKE RECIPE
1 pkg. (2 layer) spice cake mix
1 pkg. (8 oz.) cream cheese, softened & divided
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground ginger
6 squares Baker’s semi-sweet chocolate, coarsely chopped
½ cup thawed whipped topping
2 Tbsp. sugar
PREHEAT oven to 350 degrees. Prepare cake mix as directed on package, reducing water to ½ cup and increasing oil to ½ cup. Add half of the cream cheese, the pumpkin, cinnamon, and ginger. Beat on medium speed until well blended. Stir in chopped chocolate (for mine, I skipped this step.) Pour into greased 12-cup fluted tube pan or 10” tube pan.
BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. ( I didn’t have any whipped topping, so I used a confectioner’s sugar glaze on top instead.)
GLAZE: 2 cups confectioners' sugar; 1 1/2 tablespoons butter, softened; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 3 to 4 tablespoons milk (depending on desired consistency).