Pumpkin Spice Pudding Bundt Cake
Servings: 24 servings
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 1 (3.5 ounce) box instant vanilla pudding mix
- 4 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons pumpkin pie spice
- ¼ cup powdered sugar for topping
Instructions
- Preheat your oven to 350 degrees F and spray a 12-count mini bundt pan OR 10-inch bundt pan with non-stick cooking spray.
- In the bowl of an electric mixer, add cake mix, dry vanilla pudding mix, eggs, milk, vegetable oil, and pumpkin pie spice.
- Mix at low speed until just combined, about 30 seconds, and then mix on medium speed for 2 minutes.
- If you do mini bundts, you'll have to do these in 2 different batches. Fill each tin 3/4 full and bake for 15-20 minutes, let cool, remove from the tin, spray with non-stick spray, and cook your second batch.
- If making a large bundt cake, fill the pan and bake for 35 minutes. Let cook for 10 minutes and remove the cake from the pan.
- Let cakes cool and dust with powdered sugar.
Nutrition
Serving: 1serving