Pumpkin Bundt Cake

★★★★☆ 172 Reviews
CookingChic avatar
By Candy Ayers
from 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
serves 8
prep time 20 Min
cook time 55 Min
method Bake

Ingredients

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

  • 1
    In a large mixing bowl, combine the first seven ingredients.
  • 2
    Beat on low speed for 30 seconds; beat on medium for 4 minutes.
  • 3
    Pour into a greased and floured 10-in. fluted tube pan.
  • 4
    Bake at 350'F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
  • 5
    Cool in pan for 15 minutes.
  • 6
    Invert cake to a wire rack to cool completely. Then transfer to a serving plate.
  • 7
    Dust with powdered sugar.
  • 8
    Serve with whipped cream, if desired.
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