Pumpkin Spice Bundt Cake Recipe

Name: Pumpkin Spice Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box yellow cake mix; 1 (3 1/2 ounce) box instant pumpkin spice pudding mix; 4 eggs; 1 cup vegetable oil; 1 cup water; 0.5 (15 ounce) can pumpkin; 1 ½ teaspoons cinnamon; ¼ teaspoon clove; ½ teaspoon nutmeg; 1 pinch ginger; 1 cup brown sugar; 1 cup chopped pecans

Servings: persons

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant pumpkin spice pudding mix
4 eggs
1 cup vegetable oil
1 cup water
0.5 (15 ounce) can pumpkin
1 ½ teaspoons cinnamon
¼ teaspoon clove
½ teaspoon nutmeg
1 pinch ginger
1 cup brown sugar
1 cup chopped pecans

1
Preheat oven to 350 degrees F.
2
Combine first 10 ingredients in a large bowl and beat on medium speed until well mixed, about 4 minutes.
3
(Shorten to 2-3 minutes if using stand mixer).
4
Add brown sugar and pecans and mix to combine well.
5
Prepare bundt pan with Crisco then sprinkle cinnamon/sugar mixture in bottom of pan.
6
Then dump in some brown sugar!
7
Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
8
Place bundt pan on wire rack and cool 15 minutes.
9
Invert cake onto rack and slip pan off cake.
10
Let cool on rack.
11
Can be stored covered at room temperature.

1095

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix, 1 (3 1/2 ounce) box instant pumpkin spice pudding mix, 4 eggs, 1 cup vegetable oil, and more.

Yes, Pumpkin Spice Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Bundt Cake

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