Description
A delightful and easy pumpkin bundt cake made with cake mix, showcasing the cozy flavors of fall.
Ingredients
Scale
- 1 box of yellow cake mix
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 cup chopped nuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease your bundt pan.
- In a large bowl, combine the yellow cake mix, baking soda, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, eggs, and vegetable oil until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- If using nuts, fold them gently into the batter.
- Carefully transfer the batter into the prepared bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar if desired, slice, and enjoy!
Notes
Do not overmix the batter. Use fresh pumpkin puree for richer flavor, and ensure even baking by rotating the pan halfway through.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg