Pumpkin Spice Sherry Bundt Cake

Heather Scholten

Servings

10

Prep Time

5 minutes

Cook Time

65 minutes

Cuisine

American

Category

Easy

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. 

Pumpkin Spice Sherry Bundt Cake

Ingredients

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    • 1 box yellow cake mix

    • 1 small box vanilla instant pudding

    • 2/3 cup vegetable or canola oil

    • 2/3 cup cream sherry

    • 4 eggs

    • 2 tablespoons Spiceology Pumpkin Spice blend

    • 1 teaspoon kosher salt

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    • 1 cup sifted confectioners sugar

    • 2 Tbsp butter, at room temperature

    • 1/3 cup maple syrup

    • 1 Tbsp Spiceology Pumpkin Spice blend

    • Pinch of kosher salt

    Directions

    1. Preheat oven to 350ºF. Grease a bundt pan with cooking spray, set aside.

    2. 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.

    3. 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.

    4. For the icing: add all ingredients to a small bowl and stir well to combine. Drizzle over the cooled cake and serve immediately.
    Recipe Products
    Blend

    Pumpkin Spice

    Key Ingredients

    Cinnamon, Nutmeg, Clove