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Pumpkin Bundt Cake
A Pumpkin Bundt Cake recipe made with cake mix, pumpkin puree, butterscotch pudding, and butterscotch chips.
Course Dessert
Cuisine American
Keyword recipe for pumpkin Bundt cake
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Servings 12 servings
Calories 314kcal
- 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
In a large bowl, blend cake mix, pudding mix, eggs, oil, water, pumpkin, and pumpkin pie spice until smooth.
Stir in butterscotch chips.
Pour into a greased Bundt pan and bake at 350 degrees for 50 - 55 minutes or until a cake tester comes out clean.
Cool completely before serving.
Calories: 314kcal | Carbohydrates: 58g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 414mg | Potassium: 83mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3279IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg