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Easy Pumpkin Pecan Bundt Cake


Easy Pumpkin Pecan Bundt Cake recipe













Trans-fat Free


18 ¼ ounces cake mix
spice flavor
1 cup pumpkin
½ cup vegetable oil
1 package instant pudding mix, vanilla
3 large eggs
1 teaspoon cinnamon
½ cup water
½ cup pecans
powdered sugar


Combine all ingredients except nuts and powdered sugar.

Blend well, then beat 5 min.

Fold in nuts.

Grease and flour Bundt pan. Bake at 350℉ (180℃). for 45 min.

Cool in pan 15 min.

Remove from pan and sprinkle with powdered sugar when cool.


* not incl. in nutrient facts

Add review




12 CUPS of pecans???? Is there a mistake somewhere?

about 12 years ago


Thanks for your comment, it definitely should be 1/2 cup pecans, it must be a mistake when user added the recipe. Enjoy the recipe!

about 12 years ago

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 26348% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 313mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 49% Vitamin C 1%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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