Baking can be intimidating, but I’m here to help you out a bit. True bakers might snub their nose at using cake mixes, but the reality is that many bakeries use them. There are so many benefits to use cake mixes including convenience, consistency and saving time. Baking from cake mixes will generally yield a moister cake that will stay fresh longer. And, as a busy lady, time savers are life savers for me!
There are so many desserts you can make with a cake mix as a starter; cakes, sweet breads and bar cookies, just to name a few. The trick is to “doctor” the cake mix with some other ingredients to enhance the flavor and texture. And always…ALWAYS…make your frosting from scratch. That’s non-negotiable. Here’s a recipe I recently created using a cake mix to make a scrumptious pumpkin spice bundt cake.
Pumpkin Spice Bundt Cake with Cinnamon Cream Cheese Frosting
- 1 spice cake mix
- 1 can 100% pure pumpkin (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1/4 cup water
- 4 eggs
- 1 ½ tsp allspice or pumpkin pie spice
- 1 tsp cinnamon
- Frosting:
- 6 oz. cream cheese
- 1 cup confectioners sugar
- 2-3 tbsp milk
- 1 tsp cinnamon
- Preheat oven to 350 degrees.
Generously spray a 8-10 inch bundt pan with non-stick cooking spray. (I love my silicone pan!)
Combine all cake ingredients together and mix with a hand mixer until well blended.
Pour batter into bundt pan and bake for 50 minutes.
Test to see if toothpick or skewer comes out clean.
Allow to cool 15-20 minutes. Transfer to a cake plate and allow to cool for 20 more minutes before frosting.
Although this cake is delectable entirely on it’s own, I recommend frosting it! You could eat this frosting by the spoonful!
Combine all frosting ingredients and mix with a hand mixer until smooth and creamy.
Sifting the sugar can help with eliminating lumps.
Frost cake by spooning the frosting over the top of the bundt and letting it run over the sides. Yum!
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