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Pumpkin Pie Bundt Cake with Cream Cheese Icing
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Pumpkin Pie Bundt Cake with Cream Cheese Icing
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Pumpkin Pie Bundt Cake with Cream Cheese Icing
By Chef Megan Stasiewich
Ingredients
| Cake | ||
| 4 | CO-OP GOLD PURE Free Run Eggs | |
| ½ | cup milk | |
| 1 | can (540 ml) ED SMITH Pumpkin Pie Filling | |
| 1 | tsp CLUBHOUSE Pumpkin Pie Spice | |
| 2 | tsp CLUBHOUSE ground cloves | |
| 1 | tsp CO-OP GOLD Ground Nutmeg | |
| 2 | tsp CO-OP GOLD Ground Cinnamon | |
| 1 | box (432 g) BETTY CROCKER Devil's Food Super Moist Cake Mix | |
| Icing | ||
| ½ | lb. PHILADELPHIA Cream Cheese, room temperature until softened | |
| 2 | tbsp milk | |
| 3 | cups icing sugar | |
Directions
Prep time: 10 minutes plus 3 hours cooling
Total time: 3 hours 50 minutes
Serves 8–10
- Preheat oven to 350°F. Grease and flour a 9 inch Bundt cake pan.
- Put all cake ingredients into a bowl and combine until completely blended and no dry mix is left visible.
- Pour batter into pan, smoothing the top. Bake for 40 minutes or until a toothpick inserted into the centre comes out clean.
- Remove from oven and cool in the pan for 10 minutes before inverting onto cooling rack. Cool completely.
- Meanwhile, make icing. Beat the cream cheese in a stand mixer with a paddle attachment or by using a wooden spoon. When it is completely smooth, add the milk and icing sugar. Mix into soft icing consistency. Drizzle over the top of the cake.
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