Fall is in the air, and I love it. This time of year trades the hot days of summer for the cool, crisp days of fall. I love to see the leaves change and drift lazily to the ground. Then there is the crunch of dried leaves under foot. This shift in weather and season alerts me to the fact that I need to start baking. Fall is a season full of fall festivals, church events, parties, and other occasions that I need to bring food. Since I need to bake, and due to my love for everything pumpkin, it just makes sense to combine the two. Here is my newest pumpkin favorite, Pumpkin Bundt Cake
I made this recipe last week when we went to carve pumpkins with our friends. It was easy to make, and it was a huge hit. There were 13 of us present, and we all had cake with some extra for the men to have seconds. The children all loved it, and a few of them are fairly picky. My friend said he is not a huge fan of pumpkin, but he loved this cake. Since it is so well liked, I will surly make it many more times this fall. It is easy to throw together and therefore can be made quickly.
Pumpkin Bundt Cake
- 1 Yellow cake mix
- 1 Box vanilla pudding
- 3/4 Cup vegetable oil
- 1 Teaspoon pumpkin pie spice
- 4 eggs
- 3 Tablespoons pumpkin puree
- 1 Cup sour cream
- 1 Bag pumpkin morsels (12 oz)
- Preheat the oven to 350 degrees.
- Then Liberally spray a bundt pan with cooking oil.
- Mix together the first 6 ingredients until well blended.
- Next add the sour cream and the pumpkin morsels.
- Blend that until just incorporated.
- Pour the mixture into the bundt pan.
- Bake for 50 minutes or until done.
When the cake is done let it cool in the pan. Once the pan is cool enough to handle flip the cake onto a plate, cut, and serve warm. It tastes wonderful as is, or with a nice scoop of vanilla ice cream. This cake will be a recipe your family will ask for again and again.
What is your favorite pumpkin dessert?
Check out our Chocolate Chip Pumpkin Bread Recipe!
OR Check out the new White Chocolate Pumpkin Cheesecake!