Pumpkin Bundt Cake
1 photo of Pumpkin Bundt Cake
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
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1 (18oz.) boxyellow cake mix
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1 (3.5 oz) boxinstant butterscotch pudding
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1/4 cvegetable oil
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1/4 cwater
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1 ccanned pumpkin puree (not pie filling)
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2 tsppumpkin pie spice
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4eggs
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·confectioner's sugar or whipped cream (opt)
How to Make Pumpkin Bundt Cake
- 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.
