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.
Ingredients
- 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
Instructions
- Position rack in the center of the oven and preheat to 350 degrees.
- Grease and lightly dust the Bundt pan with flour.
- In a large bowl, combine dry ingredients. Stir together.
- Then add wet ingredients in the following order: eggs, yogurt, pumpkin, oil, and vanilla.
- 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.
- Pour the batter into the prepared pan.
- 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!
SIDE NOTES:
- 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.
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