Community Pick
Pumpkin Bundt Cake II
28
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I originally got this from a ToH magazine. Very moist and delicious!
- Ready In:
- 1hr 2mins
- Serves:
- Units:
Nutrition Information
28
People talking
ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package instant butterscotch pudding mix (or vanilla)
- 4 eggs
- 1⁄4 cup water
- 1⁄4 cup vegetable oil
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
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cream
directions
- In a large mixing bowl, combine the first seven ingredients.
- Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
- Pour into a greased and floured 10-inch fluted tube pan.
- Bake at 350F 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 or ice cream if desired.
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RECIPE MADE WITH LOVE BY
@Marg (CaymanDesigns)
Contributor
@Marg (CaymanDesigns)
Contributor
"I originally got this from a ToH magazine. Very moist and delicious!"
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What a delicious cake. It was wonderful, sweet, spicy, moist, tender and delicious. I served it with whipped cream, but it really didn't need it. Who knew box cakes could be so good. I used a French Vanilla cake and lemon pudding mix (what I had on hand) they worked beautifully in this recipe. Thanks for sharing. Made for What's on the Menu tag game 2020.
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