This is a print preview of "Butterscotch Pumpkin Bundt Cake" recipe.

Butterscotch Pumpkin Bundt Cake Recipe
by Two Southern Girls

Butterscotch Pumpkin Bundt Cake

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 24 cakes

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!