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Easy Pumpkin Bundt Cake
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- #3438
This Bundt cake tastes like it was made from scratch but it secretly starts with a box of yellow cake mix.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
1 box (15-18 ounce size) yellow cake mix
1 can (30 ounce size) pumpkin pie filling
3 eggs
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
Creamy Glaze
1 tablespoon milk or cream
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
directions
Preheat the oven to 350 degrees F. Grease a Bundt or tube pan.
Combine the cake mix, pumpkin pie filling, eggs, and cinnamon in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Stir the raisins and walnuts into the cake batter by hand.
Transfer the batter to the prepared pan. Place the pan in the oven and bake at 350 degrees F for 40-45 minutes or until the cake tests done with a toothpick inserted in the center.
Remove the pan from the oven and let cool on a wire rack for 10 minutes. Then, turn the cake out onto the rack and let cool completely.
Combine the milk, confectioners' sugar, and vanilla in a bowl and stir until smooth. Add additional milk or sugar as needed to get the right consistency. Drizzle the glaze over the pumpkin cake.
Store the cake in an airtight container.
nutrition data
263 calories, 8 grams fat, 46 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
October 9, 2011
I made this also . Had to use the 30 oz pie filling too. Baked one hour and ten minutes. I put frozen blueberries in mine. Had to flour the blueberries first to keep from sinking and getting too soggy. Very good . Tasted like pumpkin pie in cake form
October 6, 2010
I used the 30 oz pie filling because there was no specifics listed on what size to use. I haven't seen a different size pie filling on the market so I assumed that was what the recipe called for. The cake took an hour and twenty minutes to bake firmly without residue on a toothpick. Other than the guessing game involved with this recipe, the cake was a hit! I baked it for a church group function so I omitted the nuts and raisins to please most people who may not be able to eat those ingredients. Still was delicious and moist.
November 17, 2007
I made this for a paintball group and it was such a hit on a fall morning. I changed the recipe a little. The cake was really moist but instead of raisins, I added chocolate chips and instead of walnuts I used chopped pecans. I also had a tub of cream cheese icing that I heated in the microwave for 20 seconds and poured on the top of the cake! YUMMM
November 12, 2004
Very tasty but...no exact size can of pumpkin pie mix was stated - I used 30 oz. can, cooked it 15 min. longer (1 hr) and it was still way too moist.