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help/FAQcdkitchen > recipes > meals / dishes > desserts > cakes > by cake flavor > pumpkin > pumpkin bundt cake > pumpkin spice bundt cake
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Pumpkin Spice Bundt Cake
Recipe At A Glance
5 stars based on 5 reviews
Ready in: 30-60 minutes ?
Difficulty: 3/5
5 stars based on 5 reviews
Ready in: 30-60 minutes ? Difficulty: 3/5
Serves/Makes: 14
INGREDIENTS:
1 box spice cake mix
1 can pumpkin
1/2 cup oil
1 package vanilla instant pudding mix
3 eggs
1 teaspoon cinnamon
1/2 cup water
1/2 cup pecans or walnuts
DIRECTIONS:
Heat oven to 350 degrees F.
Mix all ingredients at medium speed for 5 minutes. Pour into greased and floured Bundt pan. Bake 45 minutes (check after 35 minutes). Let cool 10 minutes in pan. Cool completely. Frost with Burnt Butter Icing or serve with whip cream.
NUTRITION:
296 calories, 16 grams fat, 36 grams carbohydrates, 3 grams protein per serving.
This Pumpkin Spice Bundt Cake recipe from CDKitchen serves/makes 14
Recipe ID: 31750
SUBMITTED BY:
REVIEWS:
5 Reviews
Guest: ChB 2009-11-14
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.
Guest: moomer 2008-10-02
Cooked mine for 50 minutes. Can add nutmeg. Cake is delicious. Try it, you will like it.
Guest: Samwyse 2007-11-18
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.
Vivwill 2009-10-10
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
Guest: tink2u 2008-10-08
This sounds good, but without knowing which size can of pumpkin the recipe needs, I hesitate wasting the ingredients.
CDKitchen Note: 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.
Guest: ChB 2009-11-14
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.
Guest: moomer 2008-10-02
Cooked mine for 50 minutes. Can add nutmeg. Cake is delicious. Try it, you will like it.
Guest: Samwyse 2007-11-18
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.
Vivwill 2009-10-10
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
Guest: tink2u 2008-10-08
This sounds good, but without knowing which size can of pumpkin the recipe needs, I hesitate wasting the ingredients.
CDKitchen Note: 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.
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