Very easy pumpkin cake from a cake mix, canned pumpkin and box of pumpkin spice pudding. Since the pumpkin spice pudding is seasonal, butterscotch pudding will also make this pumpkin cake special. I won a ribbon for this recipe using the butterscotch pudding. So there is no excuse not making this pound cake anytime.
I used a Nordic Ware bunt pan that I bought after Halloween 2 years ago. I bought this pan for my grand daughter. The haunted house doesn’t need any frosting just a little powdered sugar. I decorated it with some chocolate candy acorns I made using the same recipe as the Peanut Butter Crunch Pumpkin Balls . Unfortunately the pumpkins have been eaten.
Pumpkin Pound Cake
- 1 package white cake mix
- 1 package (3.4 ounce) pumpkin spice or butterscotch instant pudding mix
- 4 eggs
- 1/4 cup water
- 1/4 cup oil
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 cup raisins
Preheat oven 350 degrees. Prepare bunt pan with baking spray that contains flour.
In a large mixing bowl add all ingredients and beat on slow speed for one minute and scrap down the sides. Continue beating on medium speed for another minute to blend the batter. Pour evenly into the prepared bunt pan. Tap the pan a few times on the counter to make the air pockets come to the top and even out the batter. Bake at 350 degrees for 50 to 55 minutes until a wooden tooth pick inserted in the center comes out clean. Cool in pan for 15 minutes before removing. Flip out onto a cooling rack and let cool. Dust with confectioner’s sugar.