Ingredients
The following ingredients have 12 Servings
- 1 box of yellow cake mix (I used Betty Crocker Supermoist Yellow Cake)
- 1 15 ounce can pumpkin puree
- 4 eggs
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1/3 cup butter
- 2 cups powdered sugar
- 4 tablespoons milk
- ¼ teaspoon vanilla
Instruction
- Preheat oven to 350°. Grease and flour a 12-cup bundt pan.
- Using a hand mixer, blend all of the ingredients in a large bowl on medium speed.
- Pour into prepared bundt pan and bake 40-45 minutes until a toothpick inserted in the center comes out clean. Let cool completely before glazing.
- To make the glaze: Heat butter in a medium saucepan over medium heat. Stir constantly until butter has browned. Remove from heat and add powdered sugar, milk, and vanilla. Stir until no lumps remain. Pour immediately over top of cooled cake, allowing it to drip down the sides.
