This is an easy cake to make a real crowd pleaser. Passed onto me from my Mom I love making this one in the fall. No one ever knows that it is made from a cake mix either! I love making it with my own homemade pumpkin puree too!
Pumpkin Bundt Cake
Source: Linda Jennings
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 1 package (2 layer) spice cake mix
- 1 cup canned pumpkin (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 package vanilla instant pudding mix
- 3 eggs
- 1 teaspoon cinnamon
- ½ cup water
- ½ 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.
Other Recipes You May Enjoy:
Crockpot Bacon Cheese Potatoes
Pumpkin Roll
Meatloaf in a Muffin Tin
Crockpot Pizza Casserole
Crescent Pepperoni Roll Ups
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
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.