Pumpkin Spice Cake with Cream Cheese Icing
Pumpkin Spice Cake with Cream Cheese Icing.
Starts from a mix and is easy, quick and delicious!
1 spice cake mix
1 cup canned pumpkin
½ cup water
½ cup vegetable oil
1 small package instant vanilla pudding
1 teaspoon ground cinnamon
6 ounces cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
¼ teaspoon salt
5-6 cups powdered sugar
Preheat oven to 350°.
Grease and flour a 10-inch Bundt cake pan. In a large mixing bowl, combine all of the cake ingredients.
Beat on medium speed of electric mixer for 6 minutes.
Bake for 45-55 minutes until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes and then turn out onto wire rack to cool completely.
For icing, in another large mixing bowl, beat together the cream cheese, butter, vanilla and salt. Gradually add powdered sugar until icing reaches desired consistency.
Ice cake with Cream Cheese Icing.
Store covered in refrigerator.