Pumpkin Bundt Cake

 

INGREDIENTS

• ▢ 1 spice cake mix
• ▢ 3.4 ounces pumpkin spice instant pudding mix (1 package)
• ▢ 1 cup sour cream
• ▢ 4 large eggs
• ▢ 1/2 cup water
• ▢ 1/2 cup oil
• ▢ 1 1/2 cup mini semi-sweet chocolate chips

For the frosting

• ▢ 16 ounces cream cheese (2 packages) softened
• ▢ 1/2 cup butter softened
• ▢ 2 teaspoon vanilla extract
• ▢ 3-4 cups powdered sugar

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INSTRUCTIONS

• Preheat oven to 350 degrees. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
• Stir in mini chocolate chips and pour into a well-greased bundt pan.
• Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
• Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.

For the frosting

• In a large bowl, mix cream cheese and butter until smooth. Mix in vanilla.
• Gradually add in powdered sugar while stirring. If it looks too thin (stiff peaks do not form), add more powdered sugar. If it looks too thick add 2 Tbsp of milk.
• To frost the cake, cut the corner off of a ziplock or piping bag, fill bag with frosting. 
• Pipe from the outside bottom third of the cake, over the top, and down to the center circle. Once you have gone all the way around, fill the middle with a swirl.

NOTES

How to Store Pumpkin Bundt Cake

• Keep your cake in an airtight container or wrapped in saran wrap to keep it tight and fresh in the refrigerator. When ready to serve, allow the bundt cake warm to room temperature.
• Store your bundt cake in the freezer by wrapping the cake in plastic wrap then aluminum foil or a freezer bag to keep it from getting freezer burn. This will freeze for 2 to 3 months. Allow the cake to thaw overnight in the refrigerator.