pumpkin bundt cake
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.
yield
12 -15
prep time
10 Min
cook time
55 Min
method
Bake
Ingredients For pumpkin bundt cake
-
1 (18oz.) boxyellow cake mix
-
1 (3.5 oz) boxinstant butterscotch pudding
-
1/4 cvegetable oil
-
1/4 cwater
-
1 ccanned pumpkin puree (not pie filling)
-
2 tsppumpkin pie spice
-
4eggs
-
confectioner's sugar or whipped cream (opt)
How To Make pumpkin bundt cake
-
1Preheat oven to 350'F.
-
2In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
-
3Pour 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.
-
4Cool in pan for 10-15 minutes before removing to a wire rack to cool completely. (This is important, otherwise it will fall apart.)
-
5Dust with powdered sugar and/or serve warm with whipped cream if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT