Scale

For the Cake:

1 cup pumpkin puree

1 cup heavy cream

¼ cup (½ stick) salted butter, melted

4 large eggs

For the Frosting:

½ cup cream cheese spread

2 cups powdered sugar

1–2 tablespoons heavy cream, optional

Chopped pecans, optional garnish

Preheat your oven to 350°F and have your bundt cake pan ready for later.
In a large mixing bowl, briskly whisk together the spice cake mix and pumpkin pie spice.
Stir in the pumpkin puree, heavy cream, melted butter, and eggs into the spice mixture until you achieve a smooth batter.
Grease the bundt cake pan thoroughly, making sure to cover all surfaces.
Pour the batter into the greased pan, tapping the pan gently on your counter to get rid of any air pockets.
Bake in the oven for 38-43 minutes, checking for doneness with a toothpick.
Let the cake cool in its pan for 10 minutes, then invert it onto a serving plate.
Allow the cake to cool completely before you start the frosting process.
For the frosting, use a mixer to beat together the cream cheese spread and powdered sugar until it forms a thick glaze.
Blend in the vanilla extract and, if needed, add heavy cream to adjust the frosting’s thickness.
Drizzle the frosting over the cooled cake, allowing it to gently run down the sides.
If desired, top with chopped pecans, then slice and serve the cake.

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