Prepare Bundt cake pan with cooking spray. Set aside.
Spray extra large mixing bowl with cooking spray. Pour cereal into it and set aside.
Microwave butter in microwaveable bowl on HIGH 45 seconds. Add marshmallows; toss to coat.
Microwave 1 minute. Stir. Microwave 45 seconds. Stir. Microwave 30 seconds. Marshmallows should be melted and mixture should be well blended.
Immediately, pour marshmallow mixture into center of cereal in extra large bowl. Be very careful, mixture will be very hot. Gently, mix with spatula until cool enough to touch with hands. Once mixture is semi-cool, use both hands to quickly knead until all the cereal is incorporated.
Shape into long log. Press onto bottom of prepared bundt pan. Make sure you are pressing the mixture evenly to the bottom and the top is leveled. Let cool for 30 minutes.
Once set, carefully turn bundt pan onto a plate or cake stand. "Cake" should pop right out.
Microwave caramels and water in microwaveable bowl for 1 ½ minutes, stirring after every 30 seconds. Immediately evenly drizzle over "cake" using spoon or fork. Decorate with remaining Pumpkin Spice Mallows.
How to Store
Store in an airtight container at room temperature for up to three days.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
1 "bundt cake"
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.