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

Pumpkin Custard Spice Bundt Cake Recipe
by Cathy W.

Pumpkin Custard Spice Bundt Cake

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.

Rating: 4.3/5
Avg. 4.3/5 3 votes
Prep time: United States American
Cook time: Servings: 15

Ingredients

  • 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

Directions

  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