My sisters and I have been making this cake for years. We really enjoy it. It is quick and easy. It makes a great fall and winter dessert. It calls for basic ingredients, so it it frugal, but it is festive. It makes a great holiday cake.
I usually make this in a regular bundt pan but for our party I made it in my mini bundt pans.
This recipe has pumpkin in it but it does not have an overwhelming pumpkin taste.
Pumpkin Bundt Cake
- 1 package 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 ( I leave this out and use 1 teaspoon cinnamon)
- Whipped cream, optional
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 wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Serve with whipped cream if desired. Yield: 12 servings
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{ 3 comments… read them below or add one }
I made this cake for the first time this year and it is yummy!
Thanks for sharing.
Mmmm, sounds yummy!
I will make it with Betty Crooker Super Moist Butter recipe yellow cake mix…as recommended by America’s Test Kitchen as the best yellow boxed cake mix : )
My husband made a request for the “really moist pumpkin cake you made last year.” I was stumped for awhile and then remembered this one! It is great and always a hit with guests.