Introduction
Fall is here and what better way to celebrate than with a delicious Krusteaz Pumpkin Bundt Cake! This cake is perfect for any occasion, whether it be a family gathering or a cozy night in. With its easy-to-follow recipe, you’ll have a moist and flavorful cake in no time. So, let’s get started!
Ingredients
- 1 box Krusteaz Pumpkin Spice Quick Bread Mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 large eggs
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 350°F.
- Grease a 10-cup Bundt pan.
- In a large mixing bowl, combine the Krusteaz Pumpkin Spice Quick Bread Mix, vegetable oil, water, and eggs.
- Beat with an electric mixer on medium speed for 2 minutes.
- If desired, stir in chopped walnuts and raisins.
- Pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- Invert onto a wire rack to cool completely.
Nutritional Information
Serving size: 1 slice
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Total Sugars: 16g
- Protein: 4g
Cooking Time
Total time: 1 hour
Equipment
- 10-cup Bundt pan
- Mixing bowl
- Electric mixer
- Toothpick
- Wire rack
Serving Suggestions
This cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a cup of coffee or tea.
Variations
If you want to mix things up, you can add a teaspoon of cinnamon or nutmeg to the batter for an extra kick of fall flavor. You can also substitute the walnuts and raisins for other nuts and dried fruit, like pecans and cranberries.
Substitutions
If you don’t have vegetable oil, you can use canola oil or melted butter instead. You can also substitute the water for milk or apple juice for a slightly different flavor.
Storage
This cake will last for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months.
Tips
- Make sure your Bundt pan is well-greased to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from falling apart.
- If you’re adding nuts or raisins, toss them in a little bit of flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
Notes
If you’re a pumpkin spice fanatic, you can also try using Krusteaz Pumpkin Spice Pancake Mix to make pancakes, waffles, or muffins.
Frequently Asked Questions
Can I use a different brand of pumpkin bread mix?
Yes, you can use any brand of pumpkin bread mix that you prefer. Just make sure to follow the instructions on the box and adjust the ingredients as needed.
Can I make this cake without a Bundt pan?
Yes, you can make this cake in a regular cake pan or even in muffin tins. Just adjust the baking time accordingly.
Can I make this cake gluten-free?
Yes, you can use a gluten-free pumpkin bread mix and gluten-free flour to make this cake gluten-free.
Personal Thoughts
This Krusteaz Pumpkin Bundt Cake is the perfect fall treat! It’s moist, flavorful, and so easy to make. I love the addition of walnuts and raisins for some extra texture and flavor. It’s great on its own or with a dollop of whipped cream or ice cream. I highly recommend giving this recipe a try!