Pumpkin Bundt Cake
1 photo of Pumpkin Bundt Cake Recipe
By
Angela (Grammy) Derby
@Angela_Derby
6
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.
Ingredients
- 1 (18oz.) box
- yellow cake mix
- 1 (3.5 oz) box
- instant butterscotch pudding
- 1/4 c
- vegetable oil
- 1/4 c
- water
- 1 c
- canned pumpkin puree (not pie filling)
- 2 tsp
- pumpkin pie spice
- 4
- eggs
- confectioner's sugar or whipped cream (opt)
How to Make Pumpkin Bundt Cake
- 1Preheat oven to 350'F.
- 2In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
- 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.
- 4Cool in pan for 10-15 minutes before removing to a wire rack to cool completely. (This is important, otherwise it will fall apart.)
- 5Dust with powdered sugar and/or serve warm with whipped cream if desired.
