As the leaves begin to change and the air gets cooler, it’s time to break out the pumpkin recipes. This pumpkin bundt cake with cake mix and pudding is a perfect way to celebrate the season. It’s easy to make, requires only a few ingredients, and is sure to please your taste buds. Let’s get started!
Ingredients
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350 degrees F and prepare a bundt pan by greasing it with non-stick cooking spray.
- In a large mixing bowl, combine the cake mix and instant pudding mix.
- Add the canned pumpkin, vegetable oil, water, eggs, cinnamon, and nutmeg to the bowl.
- Mix all of the ingredients together until well combined.
- Pour the batter into the prepared bundt pan and smooth it out with a spatula.
- Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Flip the cake onto a wire rack and let it cool completely.
- Serve and enjoy!
Nutritional Information
This pumpkin bundt cake serves 12 and has the following nutritional information:
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 350mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
Cooking Time
This pumpkin bundt cake takes about 1 hour from start to finish, including prep time and baking time.
Equipment
- Bundt pan
- Mixing bowl
- Measuring cups and spoons
- Spatula
- Wire rack
Serving Suggestions
This pumpkin bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce. It’s perfect with a cup of hot apple cider or a pumpkin spice latte.
Variations
If you want to mix things up, try adding chopped nuts or raisins to the batter. You could also substitute the yellow cake mix for a spice cake mix for an extra burst of flavor.
Substitutions
If you don’t have canned pumpkin on hand, you can substitute it with applesauce or mashed bananas. You can also use a different type of oil, such as canola or coconut oil.
Storage
This pumpkin bundt cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure to let the cake cool in the pan for 10 minutes before flipping it onto a wire rack. This will help prevent it from breaking apart.
- If you’re having trouble getting the cake out of the pan, try running a knife around the edges to loosen it up.
Notes
This recipe is adapted from The Cake Mix Doctor by Anne Byrn.
Frequently Asked Questions
- Can I use a different type of cake mix? Yes, you can substitute the yellow cake mix for a vanilla or spice cake mix.
- Can I make this recipe without the instant pudding mix? Yes, you can omit the pudding mix, but the cake may be slightly less moist.
- Can I use fresh pumpkin instead of canned pumpkin? Yes, you can use fresh pumpkin, but make sure to puree it first.
Final Thoughts
This pumpkin bundt cake with cake mix and pudding is a delicious and easy fall treat that’s perfect for any occasion. The combination of pumpkin, cinnamon, and nutmeg creates a warm and cozy flavor that’s sure to please. Give it a try and let us know what you think!