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Lucille Noyd of Shrewsbury, Massachusetts says, "The secret ingredient in this delicious cake is butterscotch pudding."
Lighter version: Pumpkin Bundt Cake
Nutritional 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.
Originally published as Pumpkin Bundt Cake in Taste of Home October/November 1996, p67
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Reviewed on Nov. 29, 2011 by sophies-1-mama
I just made this... and it was gone so fast I'm going to make it again because we didnt get enough of it!!! I made this in a 13X9 pan and added a Cinnamon Cream Cheese frosting from another recipe!! Its also from Taste of Home. I got the idea from the wonderful chefs at my church! The recipe is called pumpkin spice cupcakes... but obviously I just used the cinnamon cream cheese frosting recipe. I have never in my life gotten so many compliments on a cake!!! I only gave it 4 stars because I think the cinnamon cream cheese frosting is a MUST!!! Sooooo Delicious!
Reviewed on Oct. 15, 2011 by justwinginit
I took this cake to a potluck. I drizzled the top with a quick glaze to "pretty it up". Nobody could tell it started from a mix. It baked up super moist! Because it calls for pudding, the directions should read a cake mix w/out. I may try a spice cake next time. And there WILL be a next time!!!
Reviewed on Oct. 10, 2011 by homebunny
Delicious cake, very moist & easy to make. Made this a couple of years ago. Everyone loved it. I am making this for a family dinner this weekend.
Reviewed on Oct. 07, 2011 by LUCKILINDA
Easy to make, moist, & tasty.
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