Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 12-15
Cuisine: American
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)

By Angela (Grammy) Derby
@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 votes0

Comments:

4 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)
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How to Make Pumpkin Bundt Cake

Step-by-Step

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