Super Easy Pumpkin Bundt Cake w/ Cream Cheese Frosting

we all love a good shortcut in life, whether it be a walk home, skipping commercials or a kitchen hack. truthfully for me, i like walking, don't mind commercials, but i find myself time to time enjoying a good kitchen shortcut.

coming off of Rowan's birthday weekend, i found myself with an extra box of cake mix leftover in my pantry(yes this blogger prefers cake mixes to doing it by scratch...don't judge) and with the chilly temperatures outside, i decided to jazz up that white cake mix with warming spices and pumpkin puree to make a seasonally appropriate pumpkin bundt cake.

  if you remember a couple weeks back i tackled a scrumptious pumpkin bread, since the family demolished it, i thought it time to once again fill my house with all the delicious fall aromas.

this cake couldn't be easier, it's light and fluffy and might just be better than that homemade bread last month.

cheers, xo.

Pumpkin Bundt Cake

ingredients:
1 box white cake mix
3 eggs
1/2 cup oil
1 3/4 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg

cream cheese frosting {recipe follows}
pepitas for sprinkling

method:
preheat oven to 325F
spray 12 cup bundt pan with non stick spray.  set aside.
in large bowl mix together all the ingredients with an electric mixer.  blend for 2 minutes until smooth.  transfer batter to prepared baking dish and bake for 55-65 minutes or until toothpick inserted comes out clean.
allow to cool 10 minutes before turning out of pan.  cool completely before frosting and topping with pepitas

cream cheese frosting

ingredients:
1 cup confectioners sugar
3 tablespoons cream cheese
2 tablespoons almond milk
1/4 teaspoon vanilla

method:
mix together all ingredients in a small bowl until well combined, adjusting to desired consistency.  spoon over cooled cake and allow to set before cutting into slices.