@dolcebakes_: Pumpkin Spice Bundt Cake dupe 🎃Let me know which flavor you’d like to see next! Recipe: 1 box Spice Cake mix (I’m using Betty Crocker) 1/2 cup canned pumpkin puree 2 tbsp pumpkin spice pudding mix, dry 1 cup of water 1/3 cup unsalted butter, melted 4 eggs 1/4 cup sour cream or Greek yogurt If you’re using a different brand cake mix, the water and butter quantities should follow the box you’re using. Bake at 350F for about an hour. TIP: a toothpick needs to come out CLEAN otherwise your cake needs more time. Every oven is different and some need more time than others. Rule of thumb: clean toothpick! Let it sit for about 10-15 minutes at room temp and then wrap in plastic while hot and freeze until it’s completely cooled (usually 1.5 hours). I ALWAYS flip it onto a tray so the cake doesn’t fall apart. This cake is EXTREMELY moist. It is fragile! Cream cheese frosting: 8oz cream cheese, softened 1/2 cup unsalted butter, softened 2 cups powdered sugar 1 tsp vanilla extract Beat softened cream cheese, add in butter and mix again until fully combined. Add in the powdered sugar, and vanilla extract, mix again until fully combined. Enjoy :) #nothingbundtcake #pumpkinbundtcake

lena

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Tuesday 14 October 2025 20:29:02 GMT