Quick Pumpkin Cake with Coffee Glaze
Yield
1 cakePrep
15 minCook
55 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
spice |
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| 1 | package |
whipped topping, prepared
|
*
|
| Coffee glaze | |||
| ¼ | cup |
butter
|
|
| 1 | cup |
powdered sugar
sifted |
|
| 1 | tablespoon |
liqueur
coffee flavor, such as kahlua |
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
spice |
|
| 355 | ml |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| 1 | package |
whipped topping, prepared
|
*
|
| Coffee glaze | |||
| 59 | ml |
butter
|
|
| 237 | ml |
powdered sugar
sifted |
|
| 15 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 1 | x |
milk
|
*
|
Directions
Preheat oven to 350℉ (180℃).
In large mixing bowl, combine cake mix, pumpkin pie mix and 2 eggs.
Mix at low speed until moistened.
Mix at medium speed for 2 minutes.
Add remaining eggs and topping mix.
Mix at low speed until moistened, then at medium speed for 3 minutes.
Pour into greased and floured 12 cup bundt pan.
Bake 45 to 55 minutes or until tested done.
Cool 15 minutes; remove from pan.
Cool completely.
COFFEE GLAZE:
Melt butter in saucepan.
Add sugar and Kahlua; mix well.
Add small amount of milk, if needed, for drizzling consistency.
Drizzle over cooled cake.
