Pumpkin Spice Cake
Makes 1 (10-CUP) Bundt Cake
Ingredients
- CAKE
- 1 (15.25-ounce) package yellow cake mix*
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 (15-ounce) can pumpkin
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 tablespoons whole milk
- GLAZE
- 3 tablespoons unsalted butter
- 1½ cups confectioners’ sugar
- 2 to 3 tablespoons whole milk
Instructions
- Preheat oven to 350°.
- For cake: In a large bowl, whisk together cake mix, pie spice, and cinnamon.
- In a medium bowl, whisk together pumpkin, eggs, granulated sugar, oil, and milk. Whisk pumpkin mixture into cake mix mixture until just combined and no dry spots remain.
- Lightly spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter 2 to 3 times to settle batter and release any large air bubbles.
- Bake until a wooden pick inserted near center comes out with a few moist crumbs, 35 to 45 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- For glaze: In a light-colored small saucepan, melt butter over medium heat. Cook, stirring frequently, until butter solids sink to bottom and become lightly browned and fragrant, 4 to 5 minutes. Remove from heat. Let cool for no more than 5 minutes.
- In another medium bowl, whisk together browned butter, confectioners’ sugar, and 2 tablespoons milk until combined; add up to remaining 1 tablespoon milk if glaze is too thick. Pour onto cooled cake. Refrigerate in an airtight container for up to 3 days.
- *We used Duncan Hines Perfectly Moist Classic Yellow Cake Mix.
