Spiced Pumpkin Bundt Cake w/ Citrus Glaze

I make this cake almost every year during the holidays. I am never able to find "Spice Cake Mix", so I substitute it with Orange Supreme Cake Mix and it's so good! I also messed up the first time I made it and added an entire can of pumpkin instead of only 1 cup, so I continue to add the extra pumpkin and it makes it extra moist and dense. I also use plain canned pumpkin, not pie mix, which works fine. I will post the original recipe for you however. Enjoy!

Cake:
6 eggs
2/3 c. oil
1 c. canned pumpkin pie mix
2/3 cup water
2 Tbsp pumpkin pie spice

1 box moist spice cake mix
1 box moist yellow cake mix

Glaze:
yellow food coloring
red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 tsp. orange liqueur

Cake:
Preheat oven to 350 degrees. Butter and flour 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.

Glaze:
Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whish the powdered sugar, orange juice, orange liqueur and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.