Easy Pumpkin Pecan Bundt Cake
Easy Pumpkin Pecan Bundt Cake recipe
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ¼ | ounces |
cake mix
spice flavor |
|
| 1 | cup |
pumpkin
canned |
|
| ½ | cup |
vegetable oil
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
water
|
|
| ½ | cup |
pecans
chopped |
|
|
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 527.4 | ml/g |
cake mix
spice flavor |
|
| 237 | ml |
pumpkin
canned |
|
| 118 | ml |
vegetable oil
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
water
|
|
| 118 | ml |
pecans
chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Combine all ingredients except nuts and powdered sugar.
Blend well, then beat 5 min.
Fold in nuts.
Grease and flour Bundt pan. Bake at 350℉ (180℃). for 45 min.
Cool in pan 15 min.
Remove from pan and sprinkle with powdered sugar when cool.
