4 teaspoons
butter or margarine, at room temperature
1/8 teaspoon
cinnamon
3/4 cup
confectioners sugar
4 teaspoons
milk
candy
pumpkins, optional
Method
Preheat oven to
375°F. Butter
10 cup Bundt pan. Combine
pumpkin with cinnamon; set aside. In
bowl with mixer at low speed beat cake mix, eggs, sour cream, granulated
sugar, oil and 1/4 cup water until combined. Increase
speed to high; beat until smooth, about 2 minutes. Stir
1 cup batter into pumpkin mixture.
Spoon half of
remaining plain batter into Bundt pan. Top
with pumpkin batter.
Spoon
remaining plain batter over. With
knife lightly swirl batters together. Bake
40 - 45 minutes or until toothpick inserted into center comes out clean. Cool
in pan on rack 20 minutes. Remove
from pan; cool completely on rack.
Glaze: Beat
butter, sour cream, cinnamon and confectioners sugar until combined.
Beat in enough
milk until pourable. Place
cake on serving platter; spoon glaze over. Garnish
with candy pumpkins
Yield: 12
servings.
Note:
You can bake,
wrap and freeze this cake, unglazed, for a month before serving.
