Pumpkin Spice Cake
This Pumpkin Spice Cake is a lightened up version using the traditional spice cake box mix and a few other ingredients to make it richer and more moist- think milk, Greek yogurt, eggs... Just a few ingredients to a perfectly delicious holiday cake.
Ingredients
- 1 box spice cake mix
- 3 eggs at room temperature lightly beaten
- 1/2 cup Greek yogurt at room temperature plain or vanilla
- 1 cup milk at room temperature whole, 2%, or 1%
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice plus a little more if needed
- 2 tbsp butter softened
Vanilla Spice Glaze
- 1 cup powdered sugar
- 1/4 tsp pumpkin spice
- 1/2 tsp vanilla extract
- 2 tbl milk plus more until you reach your desired consistency
Instructions
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Preheat oven to 350 degrees
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Prepare bundt pan by coating with cooking spray for baking or regular cooking spray. Make sure the entire inner surface of bundt pan is coated.
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In a large mixing bowl, add butter and Greek yogurt and whisk until creamy. Next, add all other ingredients: spice cake mix, pumpkin seasoning, lightly beaten eggs, vanilla extract and milk. Whisk all ingredients together until well incorporated. Do not over mix.
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Pour batter into prepare bundt pan and bake according to directions on packaging. To check that the cake is done, insert a toothpick into the cake. If it comes out clean, the cake is done baking.
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Remove from oven, invert cake onto a plate or cooling rack. Let cool, then coat the entire top of the cake with glaze allowing the excess glaze to run down the sides of the cake. Top with walnuts or nuts of your choice (optional)
Recipe Notes
I doubled this recipe, so my end result was a nice tall bundt cake.
Make sure the eggs, milk, Greek yogurt and butter are set to room temperature before you begin mixing.
If needing do the following to set your ingredients to room temperature:
- Microwave the Greek yogurt for 20 seconds or so to knock the chill off. If it's still cold, go for another 5 seconds. You should not have to exceed 30 seconds unless your microwave is not powerful. Do not overheat as you do not want thin and running yogurt. So watch the time closely.
- Follow the same process for the milk. Do not overheat.
- Place your eggs in a bowl filled with warm water and let them sit for a few minutes maybe up to 5 or so minutes.
- You can set your butter on the counter-top a couple of hours before or you can also place in microwave for a few seconds. Watch closely as you do not want the butter to melt.
**Please note: Nutritional values serve as a guide only as values may vary.