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    You are in: Home / Recipes / Pumpkin Bundt Cake II Recipe
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    Pumpkin Bundt Cake II

    Pumpkin Bundt Cake II. Photo by CupcakeGenM

    1/5 Photos of Pumpkin Bundt Cake II

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 2 mins

    10 mins

    52 mins

    Marg (CaymanDesigns)'s Note:

    I originally got this from a ToH magazine. Very moist and delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    cream

    Directions:

    1. 1
      In a large mixing bowl, combine the first seven ingredients.
    2. 2
      Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
    3. 3
      Pour into a greased and floured 10-inch fluted tube pan.
    4. 4
      Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
    5. 5
      Cool in pan for 15 minutes before removing to a wire rack to cool completely.
    6. 6
      Serve with whipped cream or ice cream if desired.

    Ratings & Reviews:

    • on November 04, 2002

      55

      I made this to take in to my staff as a Monday-morning treat and they all but licked the plate! The recipe works great, even in high altitude. I did drizzle a simple powdered sugar icing on top, with a sprinkle of cinnamon added. NOW, I have to find another great treat to take in because Kay missed it! Thanks for the wonderful recipe, Johnson!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2014

      55

      Recipe was perfect! I just added a sugar glaze and also Walnuts! Everyone loved this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2014

      55

      Made this cake today for work and everyone raved about it. I used a French Vanilla cake mix and instead of water used french vanilla creamer instead of water. Very good. Very moist. I topped it with a brown butter icing that everyone really liked too. 1 stick of butter, browned, 2 cups sifted powered sugar, and 2 tablespoons liquid. Again I used French Vanilla creamer for the liquid in the icing, too. Very good. Very simple. I agree that it is the butterscotch pudding that is the secret ingredient that makes the difference.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)

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    Nutritional Facts for Pumpkin Bundt Cake II

    Serving Size: 1 (67 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 193.8
     
    Calories from Fat 75
    39%
    Total Fat 8.4 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 47.1 mg
    15%
    Sodium 267.7 mg
    11%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 14.6 g
    58%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    instant butterscotch pudding mix

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