Pumpkin Bundt Cake Recipe
Pumpkin Bundt Cake Recipe
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 4 eggs
- 1/4 cup water
- 1/4 cup canola oil
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- Whipped cream, optional
- 1. In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
- 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with whipped cream if desired. Yield: 12 servings.
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.
Reviews for Pumpkin Bundt Cake
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"This is an easy and delicious recipe. Thank you for sharing."
"This cake was really easy to whip up and tastes amazing!!! I love the taste of the pumpkin and butterscotch together. We will be making this again!!!"
"Just took this out of the oven and got a little taste! Can't wait for dessert and add the whip cream. Yum yum"
"This is easy to make as well as light and delicious to eat!"
"made this at Thanksgiving and it was a big hit. Plan on making this for Christmas and also giving it as gifts. Easy to make and is nice and moist."
"Made this for Thanksgiving and everyone loved it. Will make it often."
"This cake was very moist and flavorful and easy to make. I drizzled the milk, powdered sugar glaze on top for looks. It has enough flavor without glaze."
"This cake came out so very moist! My cousin counldn't get enough with cool whip on top. The only thing I did different was sprinkle powered sugar on top after cooled. Will be making again!"
"I have made this bundt cake for church events, bake sales, and our family, countless of times. Each time it never fails that I get wonderful comments on it's taste, moistness, and delicious flavor. One of my favorite go to recipes for an always delicious cake."
"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!"
"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!!!"
"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."
"Easy to make, moist, & tasty."
"Such a yummy hit! I made a simple powdered sugar glaze to pour over it, which we loved!"
"delicious!!! this recipe is a keeper."
"We love this cake! I have baked one almost every week since October. Everyone who has tasted it loves it."
"Excellent Cake and I added 1 cup of chocolate chips to the cake batter... Love it : )"
"Light and fluffy!"
"Easy to make and VERY tasty."
"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."