• Pumpkin Custard Spice Bundt Cake

    3 votes
    Pumpkin Custard Spice Bundt Cake
    Prep: 10 min Cook: 45 min Servings: 15
    by Cathy W.
    19 recipes
    This easy cake will just blow you away. It uses a cake mix and canned pumpkin. You won't believe how great it turns out.


    • 1 box spice cake mix w/o pudding (2 layer size)
    • 1 can (15oz) pure pumpkin puree (not pumpkin pie)
    • 3 eggs
    • 1 1/4 c water
    • 1/3 c oil
    • 1 t cinnamon
    • 1/3 t vanilla extract
    • 1/3 t almond extract
    • 1/2 c walnuts, chopped (optional)
    • confectioners powdered sugar


    1. Preheat oven to 350 degrees
    2. Combine all ingredients, except nuts, in large bowl and beat on low speed with mixer for 1 minute then on medium speed for 2 more minutes. Stir in nuts if using.
    3. Coat bundt pan with non-stick spray and pour cake mixture into pan.
    4. Cook 45 - 50 minutes or until knife inserted into cake comes out clean. Cool on rack for 10 minutes.
    5. Remove cake from pan and completely cool.
    6. Dust top with confectioners sugar or your favorite icing

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    • John Spottiswood
      John Spottiswood
      I thought this was excellent. I had a slice with a small scoop of vanilla ice cream. It was a great combination.
      • Nancy Miyasaki
        Nancy Miyasaki
        This is a moist and delicious bundt cake. It is an easy, doctored cake mix recipe but it tastes like it's made from scratch. Thanks for sharing it Cathy. I added a photo.


        • Cathy W.
          Cathy W.
          Thank you for trying this cake and taking the time to write a review. Also, I appreciate the picture and it turned out great.

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