Pumpkin Spice Bundt with Maple Buttercream
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
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