Pumpkin Bundt Cake

This perfectly-spiced pumpkin bundt cake is a fall treat everyone will love! Top with a luxurious cream cheese frosting or opt for a browned butter glaze that's totally irrisistable!

Prep Time10

Cook Time50

Cool Time2

Total Time3

Course: Dessert

Cuisine: American

Keyword: bundt cake

Servings: slices

Calories: 283kcal

Author: Kelsey Byrnes

Equipment

1 10-inch Bundt Pan about 10-12 cup capacity

Ingredients

1 cup vegetable oil
1 cup sugar
4 eggs
1 15-ounce can pumpkin puree
2 teaspoons vanilla extract
2 1/3 cups flour
1 3.4-ounce packet instant butterscotch pudding mix
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1/4 teaspoon salt

Instructions

Preheat oven to 350℉ and grease and flour a bundt pan.
In a large bowl whisk together the vegetable oil, sugar, eggs, pumpkin puree and vanilla.
1 cup vegetable oil, 1 cup sugar, 4 eggs, 1 15-ounce can pumpkin puree, 2 teaspoons vanilla extract
Add the dry ingredients and stir until everything is well-incorporated. The batter will be thick.
2 1/3 cups flour, 1 3.4-ounce packet instant butterscotch pudding mix, 1 tablespoon pumpkin pie spice, 2 teaspoons baking soda, 1/4 teaspoon salt
Pour the batter into the prepared bundt pan and spread to an even layer.
Bake for 50-60 minutes or until a toothpick poked into the center of the cake comes out clean or with a few moist crumbs.
Let cool for 30 minutes before inverting onto a wire rack.
Cool completely before frosting.

Notes

Frosting Options

Cream Cheese Frosting: To make the frosting, beat 4 ounces of softened cream cheese and 1/4 cup softened butter until fluffy. Add 2 cups of powdered sugar and 1 teaspoon of vanilla and stir until smooth and creamy.
Browned Butter Frosting: Brown 1/4 cup of salted butter in a saucepan (here's how). Stir in 1 1/2 cups powdered sugar and 1 teaspoon of vanilla. Add 1-2 tablespoons of milk, cream or half and half or until it's reached a nice drizzling consistency.

*Nutrition calculated without frosting

Nutrition