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  • Butterscotch Pumpkin Bundt Cake

    1 vote
    Butterscotch Pumpkin Bundt Cake
    Prep: 30 min Cook: 15 min Servings: 24
    by Two Southern Girls
    17 recipes
    >
    I do have to say that these mini Bundt cakes are super moist so watch out they just might all disappear before you get one.

    Ingredients

    • 1 Duncan Hines Moist Deluxe Yellow Cake Mix
    • 1 Package Jell-O Instant Butterscotch Pudding
    • 4 Brown Eggs
    • 1/4 Cup Water
    • 1/4 Cup Vegetable Oil
    • 1 Cup Libby Pure Pumpkin
    • 1 tsp Ground Saigon Cinnamon
    • 1 tsp Nutmeg
    • 1/2 tsp Cloves
    • Cream Cheese Frosting
    • Pam Cooking Spray
    • Wilton Mini Bundt Pan
    • Cake Decorating Bag
    • Wilton Tip 2D

    Directions

    1. Mix Cake Mix, Butterscotch Pudding, Eggs, Water, Oil, Pumpkin, Cinnamon, Nutmeg and Cloves together in the Mixer.
    2. Mix until creamy.
    3. Get out your Mini Bundt Cake Pan.
    4. Spray with Cooking Spray.
    5. Fill each about 3/4 full.
    6. If you fill it all the way to the top it will rise too high and lose its shape.
    7. Bake in the oven at 350 degrees for 15 minutes.
    8. Remove from the oven and cool on aluminum foil.
    9. Put your Cream Cheese Frosting into a Cake Decorating Bag.
    10. Use Wilton Decorating Tip #2D to make a large Icing puff in the center of each Bundt Cake.
    11. Put on a plate and Enjoy!

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