09.26
2011

Pumpkin Spice Bundt Cake and the Winner of the Give Thanks Pillow Cover

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Yesterday Lola and I made one of Jon’s favorite autumn desserts. I can’t remember the last time I baked something without my helper, Lillie, but she and Jon were on a little “date” at Inflation Nation, so Lola was my helper this time.  I wasn’t patient enough and the cake was still hot when I put the glass dome on so it was quite foggy looking.

I am not much of a cook so like pretty much anything I make, this was super easy! Here is the recipe:
Pumpkin Spice Bundt Cake
1 (18.5 oz) yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
1 (15 or 16 oz) can of pumpkin
1/2 cup vegetable oil
1/2 cup water
3 eggs
2 tsp. pumpkin pie spice (optional) *
1/2 cup pecans (optional – we aren’t big pecan fans so we don’t use them)
Heat oven to 325 degrees. Grease and flour either a 10 or 12 cup Bundt Pan.  In a large mixing bowl combine all ingredients except for pecans. Mix on medium speed for 2 minutes, then increase speed to medium/high for another three minutes. If you are adding nuts, stir them in. Spoon batter into prepared pan. Bake at 325 degrees for 45 to 55 minutes or until a toothpick inserted in center of cake comes out clean. Cool for ten minutes. (I always shake it when I pull it out of the oven first and then let it cool).  Remove from pan and let cool completely on rack. If desire drizzle with Spice Glaze.
Spice Glaze
2 cups sifted powdered sugar
1 Tbsp. butter, softened
1/2 tsp. pumpkin pie spice (optional) *
2 to 4 Tbsp. milk
In medium bowl, mix sugar, butter, and spice. Gradually add milk until desired consistency.
* I think it is too strong if you add the pumpkin pie spice to both the cake AND the glaze. I recommend just adding it to one or the other. Personally, I like it best just in the cake and not in the icing.
Drizzle over your cake and dig in!

And now for the winner of our Give Thanks Pillow Cover:
 
 Congratulations! Send us an e-mail at dearlillie@hotmail.com with your shipping address and we will get it out in the mail for you.
I hope you all have a wonderful Monday!
Linking up to On the Menu Monday
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36 thoughts on “Pumpkin Spice Bundt Cake and the Winner of the Give Thanks Pillow Cover”

  4. your table looks beautiful!
    I need to bust out some Fall decorations but we've had double-digit weather down here so I'll just admire your pretty pictures for now!

  7. That looks so delish!! I wish I had a slice to go with my coffee this morning. I have saved the recipe so I can give it a try. Thanks for sharing.
    Blessings~

  10. The cake looks delicious and I will have to make it this weekend. We"re having family over and this will be a nice Fall dessert. Your photos are always so lovely. Congratulations to the winner! Have a wonderful Monday!

  18. Wonderful! Love the dome too, I fog up mine all the time, always in a hurry! Your photography is so beautiful, love catching glimpses of the backdrop of your lovely home. ~Lili

  22. Is is sad that I have been making this for years and I don't know which. I think it is pumpkin puree but honestly I am not positive. If I saw the can I would know. I looked in my cupboard to see if I had an extra can in there so I could read what it actually said and of course the one I used to make it with on Sunday was the last one. I will try to remember to post on here what it is when I pick up more at the grocery store.

  24. Jen-this cake is in my oven right now and my house smells fantastic.
    Thanks for the recipe! Judging by the taste of the cake batter, this is a keeper. 🙂
    Sunday blessings!
    Jessica Peterson

  28. This recipe is great! I have made it twice since you put it on your blog. My family has requested it be added to the Thanksgiving menu. The cake is so easy and looks beautiful under the glass cake cover on my footed cake stand! The cake stays so moist but doesn't last long enough to get stale! Love your blog. Your girls are adorable!

  31. It’s apparent you are dedicated to excellent writing. I truly related to the main points mentioned in this writing. This is really great original information.

  32. Thank you so much for the wonderful recipe. I made this this week and it turned out terrific! My husband loved it to. When I suggested he bring it to his work to share, he said "no, I want it all to myself." 🙂
    I'm thinking about adding rum to it for some depth of flavor. What do you think about that?

  35. Has anyone done this with the new cake mix, which is only 15.25 oz? If so did you make any adjustments

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