Pumpkin Bundt Cake with Maple Frosting

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INGREDIENTS

  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

GLAZE:

  • 2 cups confectioners’ sugar
  • 3 to 4 tablespoons 2% milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple flavoring
  • 1/2 cup chopped pecans, toasted

PREPARATION INSTRUCTIONS

  • Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
  • Bake 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  • Whisk confectioners’ sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.

*www.tasteofhome.com

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