Pumpkin Spice Bundt Cake with Citrus Frosting

Ingredients:

Cupcake

• 6 eggs
• 0.66 cups vegetable oil
• 1 tbsp. pumpkin puree
• 0.66 cups of water
• 1 tbsp pumpkin pie spice (nutmeg, allspice, cloves)
• 1 package (450 g) of spiced cake mix
• 1 package (450 g) of yellow sponge cake mix

Glaze

• Yellow food coloring
• Red food coloring
• 450 g of powdered sugar
• 0.33 cups orange juice without pulp
• 3 teaspoons orange liqueur

Preparation:

1. Make a cupcake: Preheat oven to 170°C.
   
   Grease and flour a 12-cup (3-quart) bundt cake pan. In a large bowl, combine the eggs, butter, pumpkin puree, water, and pumpkin pie spicesWhisk until well combined. Add both packages of sponge cake mix and stir. Transfer the mixture to the prepared pan and bake for 50 minutes. A wooden skewer inserted into the center should come out clean. Invert the cake onto a wire rack to cool.
2. Prepare the glazeMix 2 parts yellow food coloring and 4 parts red food coloring to create an orange hue. Combine the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan and simmer for 5 minutes until the sugar melts. If the icing seems dry, add more water or orange juice to achieve the desired consistency. Drizzle the icing over the cake.