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Pumpkin Bundt Cake

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Ingredients
  Yellow cake mix 18 1⁄4 Ounce (1 Package)
  Instant butterscotch pudding mix 3 1⁄2 Ounce (1 Package)
  Eggs 4
  Water 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Pumpkin pie spice 2 Teaspoon
Directions

In a large mixing bowl, combine the first seven ingredients.
Beat on low speed for 30 seconds; beat on medium for 4 minutes.
Pour into a greased and floured 10-in.fluted tube pan.
Bake at 350° for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 15 minutes before removing to a wire rack to cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3410 Calories from Fat 1101

% Daily Value*

Total Fat 125 g192%

Saturated Fat 32.4 g161.8%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 5137.5 mg214.1%

Total Carbohydrates 528 g176.1%

Dietary Fiber 20.6 g82.3%

Sugars 298.4 g

Protein 52 g104.9%

Vitamin A 782.7% Vitamin C 21%

Calcium 23.8% Iron 50.2%

*Based on a 2000 Calorie diet

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Pumpkin Bundt Cake Recipe