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!
See step-by-step photos of Candy’s recipe plus thousands more from home cooks around the country at: www.justapinch.com/bundt
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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
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.