Real Recipes From Real Home Cooks ®

pumpkin bundt cake

★★★★☆ 172
a recipe by
Candy Ayers
St. Paul, MN

This is a nice moist cake good any time of the year but particularly nice for the holidays.

Blue Ribbon Recipe

This is such a simple fall Bundt cake. It makes us want cooler weather. Starting with a cake mix makes it a cinch to throw together - perfect for the beginner baker. The fall spices and sweetness are perfectly balanced. The cake is dense but tender and moist at the same time. Powdered sugar adds just a touch of sweetness but we added the optional whipped cream which makes it the perfect slice. We think even if you're not a fan of pumpkin anything, you'll love this Bundt cake.

— The Test Kitchen @kitchencrew
★★★★☆ 172
serves 8
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For pumpkin bundt cake

  • 1 box
    yellow cake mix (18.25 oz)
  • 1 box
    instant butterscotch pudding (3.4 oz)
  • 1/4 c
    vegetable oil
  • 1/4 c
  • 1 c
    canned pumpkin
  • 2 tsp
    pumpkin pie spice
  • 4
  • powdered sugar or whipped cream, opt.

How To Make pumpkin bundt cake

  • Batter ingredients added to a bowl.
    In a large mixing bowl, combine the first seven ingredients.
  • Mixing together the cake batter.
    Beat on low speed for 30 seconds; beat on medium for 4 minutes.
  • Batter poured into the pan.
    Pour into a greased and floured 10-in. fluted tube pan.
  • Pumpkin cake baking in the oven.
    Bake at 350'F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
  • Baked pumpkin cake cooling in the pan.
    Cool in pan for 15 minutes.
  • Cooled cake on a plate.
    Invert cake to a wire rack to cool completely. Then transfer to a serving plate.
  • Pumpkin Bundt Cake dusted with powdered sugar.
    Dust with powdered sugar.
  • Whipped cream on a slice of Pumpkin Bundt Cake.
    Serve with whipped cream, if desired.