Pumpkin Bundt Cake

John has been working crazy long days.  And by long I mean 12 plus hours every weekday!  He truly amazes me!  So yesterday, I really wanted to make him a treat to surprise him when he got home from work.  Like me, John has been loving the fall weather and pumpkin flavored everything so I decided to make a Pumpkin Bundt Cake.

And this Pumpkin Bundt Cake marks CAKE MIX RECIPE #46!!!

This cake was so simple to make, and it was full of seasonal flavor!  This may just be one of my new fall favorites!  Now to make this cake extra special, I added a cream cheese glaze.  However, you don't have to...you could simply leave the cake plain or dust with powdered sugar and it would still be amazing!

Your Shopping List for the Pumpkin Bundt Cake:

• 1 box spice cake mix
• 1 can pumpkin puree 
• 3 eggs
• 1 generous cup of chocolate chips

Your Shopping List for the Cream Cheese Glaze:

• 4 oz cream cheese (half a block)
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 2 tbsp half and half (more or less depending on the consistency you want)

Now Let's Make the Pumpkin Bundt Cake:

1. Preheat your oven to 350 degrees and liberally grease a bundt pan (I use nonstick spray)
2. In the bowl of a stand mixer fitted with the whisk attachment combine the cake mix, pumpkin puree, and eggs
3. Beat on low speed for 30 minutes, scrape down sides of the bowl, and beat on medium speed for an additional 1-2 minutes
4. Fold in the chocolate chips
5. Pour batter into prepared pan and bake in preheated oven for 35 - 40 minutes until a toothpick inserted comes out mostly clean
6. Cool in pan for 10 minutes before inverting cake onto a wire rack to cool completely
7. While cake is cooling make your cream cheese glaze by putting the cream cheese, vanilla extract, and powdered sugar in a mixing bowl and beating with a hand mixer until combined
8. Add the half and half, one tablespoon at a time, until desired consistency is reached
9. Ice the cake once almost or completely cooled (I just spooned the glaze over the top and let it run down both sides - nothing fancy) and store cake in the fridge