"QUICK AND EASY" GLUTEN FREE".PUMPKIN BUNDT CAKE

Name: "QUICK AND EASY" GLUTEN FREE".PUMPKIN BUNDT CAKE
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10-12
Cuisine: American
Ingredients: 1 box butterscotch instant pudding; 1/2 c butterscotch chips; 1/4 c grapeseed oil; 1/2 c almond milk; 1 c of can pumpkin; 1 1/2 tsp pumpkin pie spices; !/2 tsp allspice, ground; 3 large eggs lightly beaten; 1 box yellow gluten free cke mix

No Photo

Have you made this?

Share your own photo!

By Margie Barbieri
@mlbdolly424

Now this is quick and easy....
starting with a Betty Crocker Gluten Free yellow cake mix.
Half made already ,you can't beat that.for quick and easy.

Rating:

★★★★★ 1 vote5

Comments:

14 Comments

Serves:

10-12

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 box

butterscotch instant pudding
1/2 c

butterscotch chips
1/4 c

grapeseed oil
1/2 c

almond milk
1 c

of can pumpkin
1 1/2 tsp

pumpkin pie spices
!/2 tsp

allspice, ground
3 large

eggs lightly beaten
1 box

yellow gluten free cke mix
Add Ingredients to Grocery List

How to Make "QUICK AND EASY" GLUTEN FREE".PUMPKIN BUNDT CAKE

Step-by-Step

In a large bowl mix all ingredients except,cake mix and pudding mix,and chips.
In another bowl add all the other ingredients mix together..
now add your wet ingredients to your dry ingredients.

So what were saying is put all your dry ingredients together in one bowl and all your wet ingredients in another bowl.
Now mix together. don't over mix, grease and flour lightly your bundt pan,extra around the spout so chips don't stick.. like mine...
Pour into your bundt cake pan,in a preheated oven at 350...bake for apx close to 1 hour and 15 min. do the tooth pick testing.
watch it close the last 10 min.
Let it cool in the pan for about 30 min on your wire rack let it "cool completely" before removing and sprinkle with powered sugar and than maybe some colored sprinkles.
"ENJOY"