Today is National Bundt Day! Mary, The Food Librarian has been celebrating with bundt cakes for the last 30 days! That's a lot of cake! Be sure to take a look at her post today with the round-up of this year's bundts. And if that isn't crazy enough, check out her fantastic wedding dessert bar.
My Bundt Cake was inspired by a muffin recipe from my friend Lauren. First let me give you the muffin recipe, and then we'll turn it into a bundt.
Pumpkin Spice Muffins
1 box Spice Cake Mix
1 15 oz. can of Pumpkin
1/2 cup water
Preheat oven to 375 degrees. Mix all ingredients together well, then pour into greased muffin cups. Bake for 22-24 minutes. Immediately after removing from oven, cut a slit in the top of the muffin and add a dab of butter to it.
For the Bundt:
Mix ingredients as directed above, adding 3 eggs mixture. Bake according to the bundt cake direction on your cake mix box. Top with a dusting of powdered sugar or cream cheese icing would be nice. (I added eggs only to give the bundt a little more height, you can of course do without.)
Have a Happy Bundt Day!
Here's a link to see all the participating Bundt Cakes.