Are you looking for a tasty dessert that will get you in the mood for fall? Look no further than this Duncan Hines Pumpkin Bundt Cake recipe! Not only is it easy to make, but it’s also a crowd-pleaser that will have your friends and family asking for seconds.
Ingredients
- 1 box of Duncan Hines yellow cake mix
- 1 can of pumpkin puree
- 1/2 cup of water
- 1/3 cup of vegetable oil
- 4 eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1/4 teaspoon of cloves
- 1/2 cup of chopped pecans (optional)
Instructions
- Preheat your oven to 350°F and grease a bundt cake pan.
- In a large mixing bowl, combine the cake mix, pumpkin puree, water, vegetable oil, eggs, cinnamon, nutmeg, ginger, and cloves.
- Mix everything together until well combined.
- If using pecans, fold them into the batter.
- Pour the batter into the greased bundt cake pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it onto a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
Serving Size: 1 slice
Calories: 280
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 300mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 19g
Protein: 4g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Equipment
- Bundt cake pan
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
Serving Suggestions
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra fall touch, sprinkle some cinnamon on top.
Variations
If you want to switch up this recipe, try using a spice cake mix instead of yellow cake mix for a more intense flavor. You can also add raisins or cranberries to the batter for some extra texture.
Substitutions
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas. You can also use any type of nuts instead of pecans, or leave them out altogether.
Storage
This cake will stay fresh for up to 3 days if stored in an airtight container at room temperature. You can also freeze it for up to 3 months.
Tips
- Make sure to grease your bundt cake pan well to avoid sticking.
- If you’re using a non-stick bundt cake pan, reduce the baking time by 5-10 minutes.
- Let the cake cool completely before slicing to ensure it holds its shape.
Notes
This recipe makes approximately 12 servings.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but you will need to cook and puree it first.
Can I use a different type of cake mix?
Yes, you can use any type of cake mix you like. Just keep in mind that the flavor will be different.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.
Final Thoughts
This Duncan Hines Pumpkin Bundt Cake recipe is the perfect dessert for fall. It’s easy to make, delicious, and will impress your guests. The combination of pumpkin and spices creates a warm and cozy flavor that will leave you feeling satisfied. Give this recipe a try and enjoy the taste of fall!