Total Time
Prep 10 mins
Cook 35 mins


Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place cake mix in bowl.
  3. Substitute apple cider for whatever the water amount is that the cake box requires.
  4. Add eggs as required by cake mix.
  5. Mix well.
  6. Once batter is moist and mixed well, add pumpkin.
  7. Pour half of the batter into a greased and floured bundt pan.
  8. Sprinkle nuts, brown sugar and cinnamon over batter.
  9. Add remaining batter on top.
  10. Cook according to mix directions for bundt pan, about 30 to 35 minutes.
  11. Serve with whipped cream.
Most Helpful

Wow this is really good cake. The flavors combine well. I didn't use the pecans. The apple cider makes this taste like Autumn. I didn't have a bundt pan, so I made this in a 9" springform pan with great results. I love how the outside of the cake is a tad chewier than the inside. The cake still held up well the next day. I made Syndey Mike's Orange Sauce to go with it and the flavors were AMAZING! Made and reviewed for Bevy Tag 08. Thanks :)

LilPinkieJ October 31, 2008

5 plus stars for the ease in which this went together and for the all-over good smell it emoted. I made this for the coffee/cafe I work for as we sell bundt cake by the slice. It's went over in a huge way. I especially love the addition of applecider in place of water. An x-tra little kick. I used a glaze mixture of powdered sugar and a cheese-cake Torani syrup. I love the x-tra crucnh the nut mixture gives this. So moist and yummy. Thanks for a keeper Kim~~ Made for PRMR.

CoffeeB October 25, 2008

This is a lovely cake Kim. We really enjoyed the soft, moist texture and the unique flavor of this delicious treat, the pecans and cinnamon in the middle were a nice touch. It was quick and easy to make, smelled incredible while baking and tasted even better. Thanks so much for sharing.

Baby Kato January 26, 2008