I wanted to bake something to take to work this week, but I also had a long day and wanted to do something easy. This cake uses a boxed spice cake mix as the base. I baked this in a loaf pan for easy transportation to work, since my cake carrier is at a friend’s house right now. Next time I’ll probably try it as a bundt cake. It was a huge hit at work, and it didn’t last the day.
Why I have pumpkin pie spice in my spice drawer is still a mystery (I’m not a pumpkin pie fan and would generally just make my own). If you don’t have pumpkin pie spice, use ½ tsp cinnamon, ¼ tsp allspice, ⅛ tsp nutmeg, and ⅛ tsp ginger. You should still add the other ½ tsp cinnamon the cake recipe calls for.
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For the cake:
- 1 box spice cake mix
- 1 package instant vanilla Jello pudding
- 4 eggs
- 1 cup water
- ⅓ cup canola oil
- 1 tsp pumpkin pie spice*
- ½ tsp cinnamon
For the glaze:
- 1 cup powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla
- ½ tsp cinnamon
Preheat oven to 350. Place all cake ingredients together in a large mixing bowl. Use a hand mixer or stand mixer to combine. (Tip regarding eggs: I always break eggs open into a separate small bowl, or put them in the mixing bowl first. This has saved me many times from having to fish egg shells out of a bowl with everything else in it.)
Grease a large loaf pan or bundt pan, or line the loaf pan with parchment paper. Pour batter into the pan. Bake for about 45-55 minutes, or until a toothpick or knife comes out clean.
Let the cake cool completely. Make the glaze by whisking together all of the ingredients. If you used a loaf pan, pour the glaze over the cake while it’s still in the pan. If you used a bundt pan, remove the cake from the pan and then glaze.