| Pumpkin Bundt Cake |
Recipe type: Dessert
Source:
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 10
Ingredients
- 1 package (2 layer) spice cake mix
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 package vanilla instant pudding mix
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 cup water
- 1/2 cup coarsely cut pecans
Instructions
- In a large bowl put spice mix and the pumpkin, oil, pudding mix, unbeaten egg, cinnamon and water.
- Beat 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 cake cool on rack 15 minutes. Loosen edge of pan with knife.
Notes
This is a favorite of mine for fall. It was passed onto me by my Mom.
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{ 1 comment… read it below or add one }
Just got a great deal on canned organic pumpkin for less than $1.00 a can…
I think I’ll try this easy recipe of yours, thanks.