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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

Ingredients

  • 1 package (18-3/4 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • Whipped cream, optional

Directions

  • 1. In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream if desired. Yield: 16 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

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Average Rating
MY REVIEW
slbank46
Reviewed Oct. 7, 2017

"Meat loaf"

MY REVIEW
Erica
Reviewed Sep. 5, 2017

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

MY REVIEW
mamaknowsbest
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!"

MY REVIEW
mamaknowsbest
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."

MY REVIEW
FawnC79
Reviewed Dec. 22, 2015 Edited Feb. 21, 2016

"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."

MY REVIEW
maidenpaula
Reviewed Dec. 19, 2015

"LOVE !!!!!"

MY REVIEW
Rosemary Swope
Reviewed Mar. 29, 2015

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

MY REVIEW
shecooksalot
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!!!"

MY REVIEW
PMFB
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"

MY REVIEW
honeydoe
Reviewed Dec. 23, 2012

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

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