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Pumpkin Bundt Cake in a Snap

There are many ways to make a pumpkin Bundt cake. This recipe is best made during the Fall season when you’ll be able to easily find pumpkin pudding and pie mix in your local grocery store.

pumpkin bundt cake


  • 1 box pumpkin pound cake mix
  • 1 4-serving box of instant pumpkin pudding mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice, mace or cloves
  • 4 eggs
  • 1 cup lemon-flavored yogurt
  • 1/2 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract


  1. Position rack in the center of the oven and preheat to 350 degrees.
  2. Grease and lightly dust the Bundt pan with flour.
  3. In a large bowl, combine dry ingredients. Stir together.
  4. Then add wet ingredients in the following order: eggs, yogurt, pumpkin, oil, and vanilla.
  5. Using an electric mixer, beat ingredients together on low for about 30 seconds or until just combined. Then turn the mixer up to medium speed for another two minutes.
  6. Pour the batter into the prepared pan.
  7. Bake in the preheated oven for 70 minutes or until it springs back after being touched lightly in the center.

This cake tastes great served warm, especially will a scoop of French vanilla ice cream!


  • If you can’t find lemon yogurt, you can substitute lime, orange or plain yogurt or even sour cream.
  • For a sweeter, more dessert-like cake, substitute yellow cake mix for the pumpkin pound cake mix.
Bonkers for Bundt Cakes by Carma Spence
Looking for a few more Bundt cake recipes to try? Don’t have a lot of time, but want a tasty Bundt cake? Bonkers for Bundt Cakes just may be the cookbook for you. Filled with “made from cake mix” recipes, as well as a couple from scratch, this simple cookbook is sure to please. Learn more and grab your copy at www.carmascookery.com/bundtcakes.

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