Shirley's Recipes

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Name: Pumpkin Bundt Cake
Key Ingredient: spice cake mix
Preparation: beat; fold; bake
Cuisine: American
Source: Leanne Van Horn
Food Group: sugar
Meals: dinner, snack, party, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :20
Elapsed Time: 1:00
Occasion: Thanksgiving
Comments: Thanksgiving favorite of Nancy and Rosie!
Servings: 12

1 spice cake mix (no pudding in mix)
1 cup pumpkin
1/2 cup vegetable oil (or applesauce for less fat)
1 (4 ounce) package vanilla pudding
3 eggs or egg substitute to equal
1 teaspoon cinnamon
1/2 cup water
1/2 cup chopped pecans

Icing:
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
Milk, as needed

Preheat oven to 350F. Grease a bundt pan liberally with butter and sprinkle with flour. Set aside.
On medium speed, beat cake mix, pumpkin, oil (or applesauce), pudding mix, eggs, cinnamon and water for 5 minutes. Fold in nuts. Pour into prepared pan. Bake for 40 to 45 minutes. Remove to a wire rack and cool completely.

Make brown butter icing: melt butter in saucepan over medium-low heat and continue heating until lightly browned. Stir in powdered sugar and vanilla, then add milk as needed to make a creamy mixture. Drizzle over cake and sprinkle nuts on top.


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