Back to Pumpkin Bundt Cake

Print Options


Card Sizes

Pumpkin Bundt Cake Recipe

Pumpkin Bundt Cake Recipe

Lucille Noyd of Shrewsbury, Massachusetts says, "The secret ingredient in this delicious cake is butterscotch pudding."
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling YIELD:16 servings


  • 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 in 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 piece: 215 calories, 8g fat (2g saturated fat), 53mg cholesterol, 319mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.

Reviews for Pumpkin Bundt Cake

Sort By :

Average Rating
Reviewed Oct. 7, 2017

"Meat loaf"

Reviewed Sep. 5, 2017

"I make this all the time, family loves it."

Reviewed Nov. 9, 2016

"This is a great cake to give as a gift! After a simple glaze or a quick dusting of powder sugar this cake makes a beautiful fall-time dessert. Pumpkin pie pans will be delighted! As a volunteer field editor for Taste of Home magazine I love working with recipe that combine classic flavors with quick preparation!"

Reviewed Nov. 7, 2016 Edited Nov. 9, 2016

"Great classic pumpkin cake can be found with simple ingredients! As other reviewer's said, highly recommend the instant pumpkin spice pudding flavor. Although it is usually only found seasonally, it is a great flavor and illiminates the need for the other spices. As a volunteer field editor for Taste of Home magazine I enjoyed recipes that use classic flavors yet easy to prepare."

Reviewed Dec. 22, 2015 Edited Apr. 22, 2018

"2018 update: I have made this the 1st way (in my original review) year round about 15 times now. Pumpkin Spice pudding mix expires usually around a year. So I buy 5 or 6 boxes as pumpmin spice season comes to an end.

I made this 2 ways. 1 way I wish I could make year round. But alas, no one has gotten the hint that people love Pumpkin Spice anything year round. 1st way: I used Golden Butter Recipe cake mix & Pumpkin Spice Jell-O pudding. It was truly amazing. My family inhaled it in all of 2 hrs. 2nd way: I used Spice cake mix and butterscotch pudding. Hoping the spice cake would give it some oomph. It was ok, but wasn't the hit the 1st way was. I'll make it true to recipe for a 3rd try and see how it goes. I like experimenting and usually go the long way around the actual recipe. Ha! Definitely a good base recipe for anyone who loves pumpkin."

Reviewed Dec. 19, 2015

"LOVE !!!!!"

Rosemary Swope
Reviewed Mar. 29, 2015

"This is an easy and delicious recipe. Thank you for sharing."

Reviewed Dec. 4, 2013

"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!!!"

Reviewed Nov. 17, 2013

"Just took this out of the oven and got a little taste! Can't wait for dessert and add the whip cream. Yum yum"

Reviewed Dec. 23, 2012

"This is easy to make as well as light and delicious to eat!"

Loading Image