100% would make again
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Lucille Noyd of Shrewsbury, Massachusetts says, "The secret ingredient in this delicious cake is butterscotch pudding."
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Lighter version: Pumpkin Bundt Cake
Nutrition Facts: 1 serving (1 piece) equals 215 calories, 8 g fat (2 g saturated fat), 53 mg cholesterol, 319 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
Pumpkin Bundt Cake published in Taste of Home October/November 1996, p67
A chocolate lover's dream, this rich and moist cake is so decadent, it's sure to satisfy any chocolate…
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Reviewed on Nov. 16, 2009 by debredd
Excellent Cake and I added 1 cup of chocolate chips to the cake batter... Love it : )
Reviewed on Oct. 18, 2009 by Springscook
Light and fluffy!
Reviewed on Oct. 04, 2009 by SDROFWARC
Easy to make and VERY tasty.
Reviewed on Nov. 23, 2008 by Mel4Him
I just wanted to say that I made this recipe and it was wonderful. The only thing I did different was subsitute the yellow cake mix with a banana cake mix because that was all I had on hand. But it still came out wonderful. And it was so quick and easy to make. Thank yo so much for sharing this wonderful recipe. My son also enjoyed helping me make it and eat it too.
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© Taste of Home, 2009