Recipe – Pumpkin Spice Bundt Cake

I have been spending way too much time on Pinterest lately looking for delicious recipes. I found this one on several websites which had several different versions as to how to fix this so feel free to experiment as different people add different things to change it up a little. The one thing I liked most is how moist this turned out. I have been baking in my convection oven, but decided to try the regular oven for this one as cakes usually rise too high in the convection and it makes it hard to pull the pan out. I live in an RV so cooking in the propane oven can be a challenge sometimes; however, I have figured out some ways around the issues that people have with cooking in an RV. For one I have pizza stones in the bottom to help distribute the heat and I have a thermometer that tells me the correct temperature so I know I am cooking at the right setting. In this recipe I was to cook on 325, but had to set my oven at 375 in order to obtain that temperature.

Beyond the actual recipe is several pics so you can see the process.

Pumpkin Spice Bundt Cake

A delicious moist cake
Prep Time13 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, pumpkin
Servings: 12

Ingredients

  • 1 box Betty Crocker cake mix, Super Moist, Yellow
  • 1 cup pumpkin, canned
  • ½ cup water
  • cup vegetable oil
  • 1 Tbsp pumpkin pie spice
  • 4 eggs

Glaze

  • cup Betty Crocker cream cheese frosting, rich & creamy

Instructions

  • Heat over to 325°. Generously grease and flour 12-cup bundt cake pan.
  • In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with an electric mixer on low speed until moistened, then on medium speed for 2 minutes, occasionally scraping bowl. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooking rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Low 10 to 20 seconds, stirring until thick drizzling consistently. Spoon over cake.

Fresh out of the oven!

Right out of the pan. I had a little too much flour in my pan, but I was trying to make sure it did not stick.

After I added the frosting, which I used the entire can not just 1/3 cup as suggested in the recipe.

The first piece….it was very moist and delicious!

Eclair Cake Recipe

For the last 15 years or more I have been making eclair cake after my aunt showed up to a family get together with one of these delicious desserts. My children loved them so much that my son use to request this as his birthday cake. I would make it up and add candles to it. 

I looked back for photos to commemorate the birthdays we had this and all I could find was from 2004 when he turned 13, 2006 and 2007 at 15 & 16, respectively. I’ll add the birthday pics at the end below the recipe.

Back in the day when I made them I used to use a different chocolate topping, but have been unable to find the chocolate anymore so the revised frosting was from someone else and to be honest I have yet to make one with this revised frosting as I don’t think it will be as good as the original version. I really wish Nestle would still make the chocolate I used to use.

If anyone takes a chance and fixes one of these, let me know how that chocolate frosting really taste. 

Eclair Cake

A delicious creamy dessert
Course: Dessert
Cuisine: American
Keyword: cool whip, chocolate, pudding, graham crackers

Ingredients

  • 1 box Graham Crackers
  • 2 pkgs Small French Vanilla Pudding
  • cups Milk
  • 8 oz Cool Whip

Chocolate Frosting

  • cups Confectioners Sugar
  • ½ cup Cocoa
  • 3 Tbsp Butter, softened
  • cup Milk
  • 3 Tbsp Light Corn Syrup
  • 2 tsp Vanilla Extract

Instructions

  • Butter 9x13 pan and line with graham grackers.
  • Mix together pudding and milk beating for 2 minutes.
  • Blend in cool whip.
  • Pour mixture over graham crackers and top with another layer of graham crackers.
  • Refrigerate for 2 hours.

Chocolate Frosting Instructions

  • Blend confectioners sugar and cocoa together, mixing well.
  • Add softened butter and milk, mix well.
  • Add corn syrup and vanilla, stirring until creamy.
  • Spread over top of graham cracker layer.
  • Refrigerate for 24 hours.
Eclair Cake

Happy 13th Birthday

Eclair Cake

Happy 15th Birthday

Eclair Cake

Happy 16th Birthday