Pumpkin Bundt Cake II

  • Prep Time: 10 mins
  • Total Time: 1 hrs 2 mins
  • Servings: 16
  • About This Recipe

    “I originally got this from a ToH magazine. Very moist and delicious!”


  • 1 (18 1/4 ounce) packages yellow cake mix
  • 1 (3 1/2 ounce) packages instant butterscotch pudding mix( or vanilla)
  • 4eggs
  • 1/4 cupwater
  • 1/4 cupvegetable oil
  • 1cupcanned pumpkin
  • 2teaspoonspumpkin pie spice
  • cream


  • In a large mixing bowl, combine the first seven ingredients.
  • Beat on lowspeed for 30 seconds; then beat at medium speed for 4 minutes.
  • Pour into a greasedand floured 10-inch fluted tube pan.
  • Bake at 350F for 50-55 minutes oruntil a wooden pick inserted near the center comes out clean.
  • Cool in panfor 15 minutes before removing to a wire rack to cool completely.
  • Servewith whipped cream or ice cream if desired.
  • Reviews

  • “I made this to take in to my staff as a Monday-morning treat and they all but licked the plate!The recipe works great, even in high altitude.I did drizzle a simple powdered sugar icing on top, with a sprinkle of cinnamon added.NOW, I have to find another great treat to take in because Kay missed it!Thanks for the wonderful recipe, Johnson!”

  • “This recipe earned rave reviews from dinner guests yesterday. I added 1 cup of Baking Raisins to the batter and it was perfect!Did not have Pumpkin Pie Spice, so used 1 tsp cinnamon, 1 tsp nutmeg, and 1/4 tsp allspice.Also only found 1 oz packages of Low Fat/Sugar Free Butterscotch instant pudding mix at the store – so added 2 packages.Simply dusted with powdered sugar and served with Cool Whip. Cake was ultra moist and my brother commented it tasted like “Bakery Quality” cake.
    This recipe is a keeper!”

  • “Made this today and it is a wonderful, moist cake.I followed the directions and I couldn’t be more pleased at the results.My son won’t stay out of it!I made a super thick cream cheese frosting: 1 pkg cream cheese, 1/4 c butter, 1 tsp vanilla and about 1 1/2 cups powdered sugar.Tastes like the frosting from “Nothing Bundt Cakes.” Delicious!”

  • “I was in a bind and needed to make a cake in a hurry, no time to run to the store for ingredients either.My cake mix was bigger than called for, I only had 3 eggs, my butterscotch pudding mix was smaller than called for and sugar free.I used the entire can of pumpkin in hopes of compensating a little for the missing egg. I had no choice, just had to throw it in all together and hope for the best.Even with all of that going against me, the cake turned out wonderful!Served it with fat free whipped cool whip that I had in the freezer and it was wonderful!!Can’t imagine it could have turned out better.Moist and flavorful with just the right about of spice.I’ll be making this again.Thanks Marg! This recipe was a real lifesaver.”

  • “I really liked this cake and so did the people who tried it.I made it with spice cake mix and pumpkin flavored pudding and drizzled it with the cream cheese icing from recipe #114993.If you go that route I’d suggest keeping a container w/ the rest of the icing w/ to serve.I poured extra icing in the middle and people wanted more.”

  • “I’ve made this cake for years – got the recipe from my Mom.I use a yellow cake mix and either butterscotch pudding (sugar free) or when I can find it I use pumpkin pudding mix (I’ve seen it a few times around the holidays).I serve it with whipped topping – YUM!!”

  • “This is a 5-star recipe after making a few alterations I learned about from other reviewers.I used a spice cake mix and vanilla pudding, only 3 eggs and a whole can of pumpkin.VERY moist and flavorful!!!I glazed it with a basic sugar glazed and served it with Cool Whip at work.”

  • “I’ve made this cake twice now.The first time, I used a Spice Cake mix and Vanilla pudding and 3 eggs as suggested by other reviews, and the cake was okay.Not very sweet and not particularly moist.The second time I made it as the recipe calls for, with Yellow Cake Mix (I used one with pudding in the mix) and Butterscotch pudding and 4 eggs.I did add extra pie spice, cinnamon, nutmeg, clove, ginger, and allspice.And the cake was AMAZING!!!!So rich, moist, delicious…I could go on and on.Even DH who is not typically a fan of sweets loved it.I did add the Butter Rum Glaze from Recipe #136532 because the first cake wasn’t sweet enough for my taste, but when made as written, it hardly needs it (though it certainly didn’t detract at all!!)”

  • “I tried this recipe yesterday after seeing it as the recipe of the day. I read the reviews beforehand and followed many of them: I used Spice Cake mix, a whole can of TJ’s Organic Pumpkin, 3 eggs, sugar-free butterscotch pudding, replaced the oil with applesauce, and threw in a few handfuls of pecan pieces. It was SO moist and pumpkiny. No one knew it was healthy!!!!!Had it for breakfast with a large cup of coffee. Yum, Yum!”

  • “I made this cake with Betty Crocker Gluten Free Vanilla Cake mix.It was very tasty.It didn’t rise as much as a regular bundt cake so it was more like pumpkin bread.A yummy Gluten Free treat though.”

  • “I made this for a Thanksgiving dinner at my Church and this was such a hit. I did have request for the recipe with the changes I made. Here’s what I did to make it a little more friendly for diabetics. I did use spiced cake mix, I cut the eggs back to 3 and I used sugar free instant vanilla pudding. This cake was so moist and delicious and made the house smell so good when it was cooking. This will now be made for our family Thanksgiving dinner. Thanks for such and easy and great tasting recipe that will be made often. Made for Diabetic Awareness Tag Game 2008.”

  • “This cake was awesome! It smelled so good when it came out of the oven, like pumpkin pie!I used a spice cake mix and vanilla pudding since I couldn’t find butterscotch.I also cut the eggs to 3 and used the whole can of pumpkin.It was the moistest cake ever!I added a small amount of glaze but it wasn’t even needed.”

  • “This was really great.I used 2 boxes of the jello.I also used a small bunt cake pan.Then I cut the bottom off of the cake and staked them together frosted them yellow and make little pumpkin shaped cakes.They were really good and cute looking!!”

  • “Excellent cake!I used a spice cake mix and vanilla pudding, 3 eggs and the whole can of pumpkin (14oz).I didn’t use any frosting or glaze and it was moist and delicious.I’m anxious to try it again using different cake mix and pudding flavours.”

  • “This is a really easy and moist cake. Rarely like to use cake mixes but this was an exception. The next time tho I will use a spice cake mix and a vanilla instant pudding.I feel that spice will make a better partner for pumpkin. Will let all know how it turned out.”

  • “Very moist. I omitted the pupkin pie spice and added 2t cinnamon, 1 1/2t fresh ground nutmeg and 1t cloves. I glazed it with a maple glaze of powdered sugar, real maple syrup, maple extract and a few tablespoons of heavy cream and topped with chopped pecans.”

  • “This is cake is super moist and it only has 1/4 cup oil.I used a limited edition of pumpkin spice pudding mix in place of the butterscotch.I glazed it with Recipe #84417 which made a wonderful combination.Took this for a lunch at work today and it was well received.”

  • “This was a delicious cake.I only used 3 eggs and it turned out fine.Also, stirred in about three quarters of a cup of chopped pecans to the batter after mixing to give it a little bit of umph and the cake turned out nice! “

  • “I was just going to post this recipe, and here it is! This is FABULOUS!!! My daughtr and I both prefer cake without heavy frosting, and this is just perfect! Moist and delicious. We dust with confectioner sugar, and it never lasts long! “

  • “This was very easy, but I found the flavor too faint.I prefer a much spicier cake.”