A deliciously moist and flavorful cake that is perfect for the fall season. Made with a spice cake mix, pumpkin, and vanilla pudding mix, this cake is sure to be a hit with your family and friends.
1 box (15-18 ounce size) spice cake mix
1 can (15 ounce size) pumpkin
1/2 cup oil
1 package (4 serving size) vanilla instant pudding mix
3 eggs
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup chopped pecans or walnuts
Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
Combine the cake mix, pumpkin, oil, pudding mix, eggs, cinnamon, and water in a large bowl. Beat on medium speed with an electric mixer for 5 minutes. Stir in the nuts by hand.
Pour the batter into the prepared bundt pan. Place in the oven and bake at 350 degrees for 35-45 minutes or until done.
Remove from the oven and let the cake cool in the pan for 10 minutes. Invert the pan onto a wire rack and remove the cake. Let cool completely before slicing or storing.
Frost as desired, sprinkle with powdered sugar, or serve with whipped cream.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
February 16, 2022
This cake is so good and great for fall! Very moist! I add cream cheese frosting!
Going to make thus cake tomorrow, can I use a pumpkin jello pudding instead of vanilla..anyone know..thanks
Yes, you can use a different flavor pudding mix. The texture of the cake will be the same but the taste will change, of course.
November 28, 2019
This is a great recipe. Very moist and easy to make. My favorite fall dessert!
December 5, 2018
So good and so easy! This cake was the talk of Thanksgiving. Trying to come up with Christmas version.
Recipe should state what size can of pumkpin. My husband bought me a 29 oz. can of pure pumpkin so now I'm deleting this recipe because I'm afraid of wasting all the ingredients.
When a recipe doesn't specify, the best practice is to use the most "common" size of that item. In this case, the most common size is 15 ounces.
October 27, 2013
The cake is wonderfully moist. Instead of cinnamon I added a little pumpkin pie spice. I made a cream cheese frosting for it.
December 16, 2012
This is the moistest cake ever! You will not be disappointed. I cooked for 45 mins and it was done, but if you wanted it a tad drier, you could add 5 minutes without burning it. The texture is indescribable, almost like a mousse or torte, but still definitely cake-like.
November 8, 2012
Great way to spruce up a box of cake mix! Used homemade butternut squash puree instead of pumpkin (still 15oz though) as I needed to use it up and the two squashes are very similar. Used 1.85oz package of vanilla pudding (which is what I had on hand). Not sure if a larger pudding size was the original intention. Didn't seem to need that extra 1/2c of water though and it might have been too watery had I tossed it in without second guessing. Deliciously moist and fantastically flavored!
November 14, 2009
I baked this cake for the very first time today & I used a 15 oz. can of pumpkin & made as directed without the nuts(allergy)& baked for 50 minutes & it turned out wonderful.
October 10, 2009
This recipe has way to much liquid when using a 15 ounce can. I baked it 50 minutes then turned down hea t to 300 and baked 20 minutes more. If i make it again I will leave out water and oil or cut pumpkin to 1 cup
This sounds good, but without knowing which size can of pumpkin the recipe needs, I hesitate wasting the ingredients.
We always recommend when a recipe doesn't state the size of a product, use the most common size. In this case, the most common size canned pumpkin you will see on the grocery store shelf is around 15 ounces.
October 2, 2008
Cooked mine for 50 minutes. Can add nutmeg. Cake is delicious. Try it, you will like it.
November 18, 2007
I helped my nine-year-old daughter make this, and it was both easy and delicious! We used a bit more cinnamon and left out the nuts (she *hates* nuts!), and instead of frosting we sprinkled a bit powdered sugar over it. Our entire family loved it, now we're going to cook several more as Christmas gifts.