Fancy up fall baking with Pumpkin Bundt Cake


We love the bundt! Sometimes called a fluted tube pan, these fancy baking dishes dress up any cake.

This yummy Pumpkin Bundt Cake from home cook Candy Ayers is as pretty as a picture and as easy as pie! Spiced with pumpkin pie flavoring, canned pumpkin and butterscotch pudding, it’s a cake we betcha you’ll find any excuse to bake!

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Enjoy and remember, use “just a pinch.”

Pumpkin Bundt Cake

1 box yellow cake mix (18-1/4 oz.)

1 box butterscotch pudding (3.4 oz)

1/4 c vegetable oil

1/4 c water

1 c canned pumpkin

2 tsp pumpkin pie spice

4 eggs

Powdered sugar or whipped cream for serving


In a large mixing bowl, combine the first seven ingredients.

Beat on low speed for 30 seconds; then beat on medium for 4 minutes.

Pour into a greased and floured 10-in. bundt pan.

Bake at 350 degrees F 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.

Dust with powdered sugar and serve with whipped cream, if desired.

“Take one of those little paper doilies [and place it on top of the cake…[sift] powdered sugar over it, remove the doily, and voila! A lacey design.” — -Candy Ayers, Minneapolis, Minn.

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