Ingredients:
- 1 3 oz Carrot Bundt Cake, Item #32030
- 3 oz. Pumpkin Cream (1 1/2 oz. pumpkin puree & 1 1/2 oz. vanilla pudding)
- 1 1/2 tbsp vanilla glaze
- 1 1/2 tbsp pumpkin spice sauce (Phillips)
- 1 tbsp streusel topping – Krusteaz
- 1 tbsp chopped candied walnuts
- 1 tsp fresh shredded carrots
Preparation:
- Cut bundt cake in half, fill with pumpkin cream and build dessert as shown in photo