Name: Pumpkin Bundt Cake
Prep time: 10 min
Cook time: 50 min
Ingredients: 15 oz box yellow cake mix; 3.4 oz box instant butterscotch pudding mix; 4 eggs; 1/4 cup oil; 1/4 cup water; 1 cup pumpkin puree; 2 teaspoons pumpkin pie spice; 1 1/2 cups butterscotch chips

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Your family will never believe that this Pumpkin Bundt Cake starts with a cake mix! Add in pumpkin puree, butterscotch pudding, and butterscotch chips, and pumpkin pie spice – this beautiful fall dessert will be gone in minutes!

If ever there was a recipe that I wish I could FORCE you to try, this is one of those recipes! This Pumpkin Bundt Cake is simply incredible.

I’ve served the first slice here with whipped cream and some additional butterscotch baking chips. Honestly, I only did it to make the slice look a bit prettier for the blog here.

Serve slices plain on a plate. You will absolutely be asked for the recipe!! This is sure to be your new family favorite fall cake!

Can homemade pumpkin puree be used?

You could definitely try it! Homemade pumpkin puree tends to be more watery though, which might not go well with the cake mix. Just as a heads-up!

Where can I find instant butterscotch pudding mix?

The instant pudding mixes are typically located in the baking aisle of the grocery store. This aisle will also have the cake mixes and the spices. Check those spots!

What’s in this recipe?

For this cake, you’ll need a yellow cake mix, instant butterscotch pudding mix, pumpkin puree, oil, water, eggs, pumpkin pie spices, and butterscotch baking chips.

Do I need to mix the cake mix with the ingredients on the box?

Nope! You’ll just be using the dry cake mix directly out of the box. Just ignore the ingredients and instructions on the box for this recipe.

Can I skip the butterscotch chips?

Yes! The cake will turn out just fine without them – though I certainly prefer this cake with those delicious butterscotch chips in the batter – so good!!

How to make this recipe:

In a large mixing bowl, add in the dry cake mix, dry pudding mix, eggs, water oil, pumpkin puree, and pumpkin pie spice.

2. Using a hand mixer, blend these ingredients well. Stop about half way through and scrape the bottom and sides of the bowl, and then continue to blend with the hand mixer. The batter should be on the thicker side, and smooth with no lumps.

3. Add in the butterscotch baking chips. Using a large spatula, gently stir in the baking chips to make sure they are evenly dispersed throughout the batter.

4. Grab your Bundt pan and spray the inside well with non stick spray. Don’t forget to spray the inside tube part, too! Evenly spread the batter into the Bundt pan. Place the cake in a preheated oven and bake.

5. The cake is done when a cake tester (wooden skewer) inserted in the thickest part of the cake comes out clean. Note that you may have some moisture on the skewer from the melted butterscotch chips – this is fine! You shouldn’t see any liquid batter though when the cake is done.

6. Allow the cake to rest on the counter for five minutes. Slide a butter knife around the edges of the cake and the pan to loosen it from the pan. Invert the cake onto a wire rack to cool completely.

I don’t have a Bundt pan. What other baking dish can be used?

Totally not a problem, I’ll bet dollars to donuts you have one of these other pans in your kitchen!

Instead of a Bundt pan you can use:

9 x 13 inch baking dish (lasagna pan)
tube pan
springform pan
two muffin tins (should make 18 – 24 cupcakes)

Keep an eye on the time in the oven in alternative pans though to be sure they don’t burn!

Storage directions:

This cake keeps wonderfully on the counter with a covered cake plate for about 3 days. If you don’t have a covered cake plate, cover it with plastic wrap and store it in the fridge.

Freezer directions: wrap the cake, or individual slices, in plastic wrap. Place inside a freezer bag and freeze for up to three months. Thaw in the refrigerator overnight before serving.

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