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.
Preheat oven to 350 degrees
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.
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.
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.
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)
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:
**Please note: Nutritional values serve as a guide only as values may vary.