pumpkin bundt cake
This cake takes no time to throw together...and no time to disappear! The longest part is waiting for it to come out of the oven. It's a light, moist cake with a blend of pumpkin/butterscotch flavor! The secret ingredient is the butterscotch pudding! Who knew how good they would taste together.
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yield
12 -15
prep time
10 Min
cook time
55 Min
method
Bake
Ingredients For pumpkin bundt cake
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1 (18oz.) boxyellow cake mix
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1 (3.5 oz) boxinstant butterscotch pudding
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1/4 cvegetable oil
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1/4 cwater
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1 ccanned pumpkin puree (not pie filling)
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2 tsppumpkin pie spice
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4eggs
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confectioner's sugar or whipped cream (opt)
How To Make pumpkin bundt cake
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1Preheat oven to 350'F.
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2In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
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3Pour into a greased and floured 10" fluted tube pan. Bake at 350'F. for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
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4Cool in pan for 10-15 minutes before removing to a wire rack to cool completely. (This is important, otherwise it will fall apart.)
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5Dust with powdered sugar and/or serve warm with whipped cream if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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