Frosted Pumpkin Bundt Cake

Recipe

Dessert
Frosted Pumpkin Bundt Cake

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3.5 out of 5 stars
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Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(18.25 oz) pkg Hy-Vee yellow cake mix
    1(15 oz) can Hy-Vee pumpkin
    ¼ c.Hy-Vee vegetable oil
    2Hy-Vee large eggs
    2 tsp.pumpkin pie spice
    ½ c.Hy-Vee packed brown sugar
    ¼ c.Hy-Vee pecan pieces
    2 tsp.Hy-Vee ground cinnamon
    ½ c.Hy-Vee creamy white frosting
    1(8 oz) pkg Hy-Vee light cream cheese, softened

    Directions

    1. Preheat oven to 350 degrees.
    2. In a large bowl, beat cake mix, pumpkin, oil, eggs and pumpkin pie spice with an electric mixer.
    3. Meanwhile, in a small bowl, stir together brown sugar, pecans and cinnamon. Set aside.
    4. In a well-greased Bundt pan, pour half of the pumpkin mixture. Sprinkle brown sugar mixture evenly over top of pumpkin mixture.
    5. Top with remaining pumpkin mixture.
    6. Bake 35 to 40 minutes or until inserted toothpick comes out clean.
    7. Cool on cooling rack 5 to 10 minutes before turning cake out of pan. Cool completely.
    8. Meanwhile, in a medium bowl, combine frosting and cream cheese with an electric mixture. Spread evenly over cooled cake.

    Nutrition facts

    Servings

    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 45mg
    • Sodium: 460mg
    • Total Carbohydrates: 59g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 70%
    0%
    Vitamin C 0%
    0%
    Iron 8%
    0%
    Calcium 10%