Pumpkin Bundt Cake with Cream Cheese Frosting
Easy and Delicious Pumpkin Bundt Cake with Cream Cheese Frosting
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Ingredients
Cake
- 1 box Pillsbury Perfectly Pumpkin cake mix
- 1 small box French vanilla or vanilla instant pudding
- 3/4 cup sour cream
- 4 eggs
- 1/2 cup water
- 1/2 cup oil
Frosting
- 1/4 cup unsalted butter softened
- 4 oz cream cheese softened
- 1/2 lb confectioner’s sugar
- 1 tsp vanilla
- 1/8 to 1/4 cup milk or more depending on preferred consistency
Instructions
- Preheat oven to 350 degrees. Grease and flour bundt cake pan.
- Beat sour cream, eggs, water and oil together in a large bowl until thoroughly combined. Add cake mix and pudding mix and beat on medium speed for 2 to 3 minutes. Pour batter into greased pan and bake 45 to 55 minutes or until a toothpick inserted into cake comes out clean.
- Cool 10 minutes in pan and then invert onto serving platter. Cool completely before frosting.
- For frosting, beat butter and cream cheese in mixing bowl until light and fluffy. Add confectioner’s sugar and beat until smooth. Add vanilla and milk and beat until desired consistency. Drizzle over cooled bundt cake.