Fast • One Bowl

Pumpkin Bundt Cake with Cream Cheese Glaze

12 servings | Prep Time: 15 Minutes | Start to Finish: 2 Hours 10 Minutes

• Cake
• 1 box yellow cake mix with pudding
• 1 cup canned pumpkin (not pumpkin pie mix)
• ½ cup water
• ⅓ cup vegetable oil
• 1 tablespoon pumpkin pie spice
• 4 eggs
• Glaze
• ⅓ cup cream cheese creamy ready-to-spread frosting (from 16-oz container)

1 Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.

2 In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4 In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

1 Serving: Calories 250; Total Fat 10g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 60mg; Sodium 300mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½

Sweet Secret You can make this cake a day ahead, and frost it just before serving.

Simple Sparkle Sprinkle the cake with powdered sugar instead of drizzling with the frosting. Or top servings with whipped cream.