Pumpkin Bundt Cake

Angela (Grammy) 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.


☆☆☆☆☆ 0 votes

10 Min
55 Min


  • 1 (18oz.) box
    yellow cake mix
  • 1 (3.5 oz) box
    instant butterscotch pudding
  • 1/4 c
    vegetable oil
  • 1/4 c
  • 1 c
    canned pumpkin puree (not pie filling)
  • 2 tsp
    pumpkin pie spice
  • 4
  • ·
    confectioner's sugar or whipped cream (opt)

How to Make Pumpkin Bundt Cake


  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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