Plenty Sweet Life

Grandma's Recipes One By One!

Pumpkin Bundt Cake

on October 4, 2016

I can’t believe it’s October. That means it’s time for colored leaves, apples, wool scarves, and pumpkins. Speaking of colored leaves, this is a photo of the colored leaves of New Hampshire from last October. My husband and I were on the way home from our trip to Massachusetts. I actually stuck the camera out of the sunroof of the car with occasional warm ups back inside. It was a cool, wet day in the mountains. We had the heat cranked in the car until my husband finally said, “how about enjoying the color without looking through the lens?” It was – and I don’t use this word lightly – AMAZING!!! The leaves were so colorful, they looked photo-shopped! I swear – I haven’t touched this photo! I know! It was unbelievable!!

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If seeing the fall color in New England isn’t on your Bucket List, it should be. I highly recommend it!

Cooked or carved, pumpkins ARE October. The recipe for today comes from my mom. She can’t remember where she got it, but man, I’m glad she got it. It’s a good one. Oh my gosh – the smell of this cake baking in the oven – heaven! It made the perfect fall scent that totally filled the house – a great air-freshener. This Pumpkin Bundt Cake is ideal for this time of year and all of the special occasions coming up from September through November. It’s very moist, is absolutely delicious, and smells so spicy and pumpkin-y and butterscotch-y.

pumpkin bundt cake

This is a very tasty cake.

Here is the recipe as I made it:

Pumpkin Bundt Cake

Combine:

1 package (18 1/2 oz) yellow cake mix

1 package (3.4 oz) Instant butterscotch pudding

4 eggs

1/4 cup water

1/4 cup oil (I used canola)

1 cup canned pumpkin

2 teaspoons pumpkin pie spice

Beat on low speed for 30 seconds.

Beat on medium speed for 4 minutes.

Pour into greased and floured bundt pan (I used butter and sugar instead of flour).

Bake at 350 degrees for 50-55 minutes.

Cool in pan 15 minutes.

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I used butter to grease the pan and dusted it with sugar instead of flour.

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Bundt pans are just the best! They’re festive and pretty and so great for baking. Plus they’re made in Minnesota! Check out Nordic Ware here.

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The cake came out perfectly with a nice light sugary crust on the outside from dusting it with the sugar!

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This is a perfect fall cake, especially with a bit of whipped cream. It would also be great with a drizzle of icing. Bake a couple of these and put one in the freezer for last-minute guests. Better yet, bake it when your guests come and take advantage of the built-in air-freshener! They may never leave.

 

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