PUMPKIN BUNDT CAKE WITH APPLE CIDER GLAZE

Pumpkin Bundt Cake with Apple Cider Glaze image

Provided by Lynn Garrett

Time 1h

Number Of Ingredients 12

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1 box yellow cake mix**
1 box jell-o instant pumpkin spice pudding mix**
4 eggs
1/4 c vegetable oil
1/4 c water
2 c canned pumpkin (not pie mix)
FOR APPLE CIDER GLAZE---
2 c powdered sugar
1/4 tsp pumpkin pie spice
3-6 Tbsp apple cider
**SUBSTITUTION (IF PUMPKIN SPICE PUDDING MIX ISN'T AVAILABLE)
I'VE TRIED SEVERAL COMBINATIONS FOR SUBSTITUTS FOR THE PUMPKIN SPICE JELLO AND THE BEST IS USING 1 BOX OF YELLOW CAKE MIX, 1 BOX OF VANILLA INSTANT PUDDING MIX, AND 2 1/2 TEASPOONS OF PUMPKIN PIE SPICES

Steps:

1. Preheat oven to 350*. Grease with shortening & flour a 12 inch tube/bundt cake pan.
2. mix pkg of the dry cake mix with the pkg of dry pudding mix together in large bowl & set aside.
3. in another large bowl lightly beat the 4 eggs with the oil, water, & pumpkin.
4. add the dry ingredients to the wet mixing until there are no large lumps. (be careful not to over mix)
5. Carefully fill pan with batter. Bake at 350* for 45-50 min. (ovens vary so check at 45 min..insert a toothpick, if it comes out clean cake is done)
6. Remove to wire rack to cool. While cooling make glaze by mixing the powdered sugar, 1/4 tsp of pumpkin pie spice with the apple cider. This should be thick but pourable.
7. When cake has cooled for about 15 minutes, leave on wire rack and place both cake & rack on a tray or sheet of waxed paper (for easy clean up). Pour the glaze on the slightly cooled cake. When glaze has stopped dripping transfer to a serving plate.