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Pumpkin Spice Bundt with Maple Buttercream

Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Cake

  • 1 box Spice Cake Mix*
  • 1 pkg Vanilla Instant Pudding
  • 1 cup Pumpkin Puree
  • 1 cup white chocolate chips
  • 4 large eggs
  • 1/4 cup sour cream
  • 1 cup buttermilk or milk
  • 1 stick 8T butter, melted

Maple Buttercream

  • 1 cup unsalted butter, softened
  • 1/3 cup maple syrup
  • 3-4 cups powdered sugar
  • dash of milk or cream
  • Heath Toffee Bits
  • white chocolate chips

Instructions
 

  • Pre-heat oven to 350
  • Mix all ingredients together in a stand mixer, hand mixer or by hand until well mixed.
  • Stir in 1 cup white chocolate chips
  • Pour into well greased Bundt cake pan.
  • Bake for 30 minutes and check. Return to oven 5-15 more minutes until a toothpick inserted comes out slightly coated but not wet.
  • Remove from oven and let stand in pan for 45-60 minutes.
  • Invert onto plate or cake stand. Let cool completely before frosting.
  • Spread buttercream on top and sides of cake and sprinkle with more white chocolate chips and toffee pieces

Maple Buttercream

  • Mix butter, maple syrup and 3 1/2 cups powdered sugar. Add a dash of milk or cream if necessary to get the frosting to desired consistency for spreading. Add more sugar if icing gets too thin

Notes

*If you can’t find a spice cake mix you can make your own from a yellow cake mix,
1 yellow cake mix box
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice or cloves
Keyword bundt cake, doctored cake mix cake, Fall cake, Mini pumpkin cakes with brown sugar icing, Pumpkin dessert, Pumpkin Spice Cake