Pumpkin Bundt Cake

1
Angela (Grammy) Derby

By
@Angela_Derby

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12-15
Prep:
10 Min
Cook:
55 Min
Method:
Bake

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

Step-by-Step

  1. Preheat oven to 350'F.
  2. In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
  3. Pour 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.
  4. Cool in pan for 10-15 minutes before removing to a wire rack to cool completely. (This is important, otherwise it will fall apart.)
  5. Dust with powdered sugar and/or serve warm with whipped cream if desired.

Printable Recipe Card

About Pumpkin Bundt Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American



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