Pumpkin Bundt Cake

Tupperware Pumpkin Bundt Cake Recipe

Microwave 10 mins.
Ingredients:
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 ounces) pure pumpkin puree

For the Cream Cheese Frosting
4 ounce cream cheese, softened
1 tablespoon unsalted butter, softened
1 1/2 cup confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk
1/4 teaspoon pumpkin pie spice (optional)

Directions:
Place water, vegetable oil and eggs in base of the Tupperware Power Chef, process until smooth. Pour cake mix in the 12-cup/2.8 L Tupperware Wonderlier Bowl, mix until well combined; Spray the TupperWave® Stack Cooker 3-Qt./3 L Casserole with cooking spray. Place a square of waxed paper (12x 12"/30.5 x 30.5 cm) on the bottom of the casserole. Place the cone in the center and spray lightly with cooking spray. Add batter and place casserole in microwave on high power for 10 minutes or until a wooden toothpick inserted into center comes out clean. Allow to rest 5 minutes, then invert onto a serving platter, remove waxed paper and cone, and cool completely.

For the cream cheese frosting: combine cream cheese and butter; in Stack Cooker 1 3/4 Qt/1.75 L Casserole and microwave on high for 1 minute or until it starts to bubble. mixing until well-combined and fluffy – about 2 minutes. Gradually add in confectioners’ sugar. Once the confectioners’ sugar is completely incorporated mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spoon over cooled cake.

Pumpkin Bundt Cake - Microwave Cake Recipe using Tupperware Products.