Duncan Hines Pumpkin Bundt Cake Recipe

Duncan Hines Pumpkin Bundt Cake Recipe

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74+ Duncan Hines Pistachio Cake Recipe
74+ Duncan Hines Pistachio Cake Recipe from inspiringcake.blogspot.com

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

  1. Preheat your oven to 350°F and grease a bundt cake pan.
  2. In a large mixing bowl, combine the cake mix, pumpkin puree, water, vegetable oil, eggs, cinnamon, nutmeg, ginger, and cloves.
  3. Mix everything together until well combined.
  4. If using pecans, fold them into the batter.
  5. Pour the batter into the greased bundt cake pan.
  6. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. 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.
  8. Serve and enjoy!
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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.

See also  Pumpkin Pie Calories Per Serving

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!

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