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Pumpkin Bundt Cake

 Pumpkin Bundt Cake
Lucille Noyd of Shrewsbury, Massachusetts says, "The secret ingredient in this delicious cake is butterscotch pudding."
16 ServingsPrep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 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

Directions

  • In a large bowl, combine the first seven ingredients. Beat on low
  • speed for 30 seconds; beat on medium for 2 minutes.
  • 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.
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.