Ingredients for Country Inn Pumpkin Bundt Cake
- 1/2 cup pecan halves
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- Yellow Cake Mix
- Instant Butterscotch Pudding Mix
- Cinnamon
- Clove
- Allspice
- 2 large eggs
- Salad Oil
- 1/2 cup apple juice
- Canned Pumpkin
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How to Make Country Inn Pumpkin Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan generously.
- In a medium bowl, combine 1/2 cup pecan halves, 1/4 cup packed brown sugar, and 2 tablespoons melted unsalted butter. Mix until crumbly. Sprinkle evenly over the bottom of the prepared bundt pan.
- In a large bowl, whisk together 1 box (15.25 oz) pumpkin spice cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup vegetable oil, 1/2 cup apple juice, and 1 (15 oz) can pumpkin puree.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared bundt pan over the pecan topping.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will also pull away from the edges of the pan.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
178g
Fat
33g
Carbs
23g
