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Pumpkin Bundt Cake

Pumpkin Bundt Cake Recipe is perfect for fall baking!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 10 people
Author: Linda Jennings
Cost: $5

Equipment

  • 1 Bundt Pan

Ingredients

  • 1 package 2 layer spice cake mix
  • 1 cup canned pumpkin not pumpkin pie filling
  • 1/2 cup vegetable oil (or oil of choice)
  • 1 package vanilla instant pudding mix
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1/2 cup water
  • 1/2 cup coarsely cut pecans

Powdered Sugar Glaze: Ingredients

  • 1 1/2 cups confectioners' sugar, sifted to remove any lumps
  • 4 TBSP milk or water
  • 2 tsp. vanilla extract (optional)

Instructions

  • In a large bowl put the spice cake mix and the pumpkin, oil, pudding mix, unbeaten egg, cinnamon and water.
  • Stir until moistened. Then beat for 7 minutes at high speed. Pour into a heavily buttered and floured pan (bundt) and drop pecans on top.
  • Swirl with a scraper to mix nuts.
  • Bake at 350 for 45 minutes.
  • Use toothpick to test doneness.
  • Let the cake cool on cooling rack 15 minutes.
  • Loosen edge of the pan with knife and place onto platter for serving.
  • Make a glaze and garnish with chopped pecans if desired.
  • Powdered Sugar Glaze Directions: Place the sifted powdered sugar in a medium sized bowl and slowly stir in the milk and vanilla, a little at a time, stirring to make a smooth glaze.

Notes

This is a favorite of mine for fall. It was passed onto me by my Mom. She makes it every year.