Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Enough to glaze Bundt cake
- 4 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
Pumpkin Bundt CakePumpkin Bundt Cake Photo (c) by Carroll Pellegrinelli
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I've made this cake twice. Flavor resembles a carrot or spice cake. It is dense, but has a great crumb texture. I've made a couple of changes to make more to my liking Here are my changes"" Added 1 cup light brown sugar Omitted the raisins*** Added walnuts in the cake batter Added vanilla (just because I never bake without it) I did not melt butter, only let come to room temp and then blended all the wet ingredients Baked for 1:05 minutes, 15 minutes longer than recommended. ***I would not add the brown sugar if I were keeping the raisins, was not quite sweet enough without them.
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