Pumpkin Spice Sherry Bundt Cake
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
10
Prep Time
5 minutes
Cook Time
65 minutes
Bust out the bundt pan - we're making an oh-so easy dessert that's perfect for the holidays.
Spiceology Co-Founder and Farmgirl Gourmet Creator Heather Scholten shares her recipe that is a go-to crowd pleaser.
Author:Heather Scholten
Ingredients
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1 box yellow cake mix
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1 small box vanilla instant pudding
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2/3 cup vegetable or canola oil
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2/3 cup cream sherry
- 4 eggs
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2 tablespoons Spiceology Pumpkin Spice blend
- 1 teaspoon kosher salt
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1 cup sifted confectioners sugar
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2 Tbsp butter, at room temperature
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1/3 cup maple syrup
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1 Tbsp Spiceology Pumpkin Spice blend
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Pinch of kosher salt
For the Cake
For the Pumpkin Maple Icing
Directions
Preheat oven to 350ºF. Grease a bundt pan with cooking spray, set aside.
Add cake mix, pudding mix, oil, sherry, eggs, pumpkin spice, and salt to the bowl of a stand mixer. Beat on medium for 5 minutes.
Pour into prepared bundt pan and bake 45-50 minutes, or until a toothpick inserted comes out clean. Remove and cool in the pan 20 minutes. Turn the cake out on a wire rack and cool completely.
For the icing: add all ingredients to a small bowl and stir well to combine. Drizzle over the cooled cake and serve immediately.
