Pumpkin Nut Cake: Family Favorite Friday 10/16/09

This is a recipe I first discovered years ago online. It quickly became a favorite at my house of pumpkin lovers. I like the fact it’s made in a fluted tube pan, aka a Bundt pan, because that makes it a much better traveling cake compared to a layer cake. Unfortunately it’s not a very frugal cake. We spent almost six dollars on the nuts, cake mix, and pudding mix alone. The two grocery stores in my little town seem to be pricier than other places but I would still recommend purchasing the mixes on sale, with coupons, or both if possible.

Pumpkin Nut Cake

Recipe by Micha @ Cookin’ Mimi

A spiced pumpkin cake dotted with nuts

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 65 minutes


  • 1 18.25 ounce spice cake mix
  • 1 cup pumpkin puree not pie filling
  • 1 small box instant vanilla pudding
  • 1/2 cup oil
  • 1/2 cup water
  • 3 eggs
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1/2 cup chopped nuts. I used walnuts but pecans are great as well

Cooking Directions

Preheat oven to 350 degrees. Grease and flour a fluted tube (Bundt) pan.

Combine all ingredients except nuts. Beat for 3-5 minutes or until well mixed. Fold in nuts.

Pour into prepared pan and bake for 45 minutes or until tester comes out with fine crumbs. Cool in pan for 15 minutes and turn out.

{Linked to Ingredient Spotlight:Pudding Mix at Eat at Home}

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  1. I bet that cake is soooo moist! Yum!

  2. Yum yum yum! This looks soooo delish. We love pumpkin at our house. Thanks for inviting me to link up at Flashback Friday! Can’t wait to discover some more tasty dishes.


  3. I absolutely love pumpkin! Can’t wait for fresh fall pumpkins to use for cooking!


  1. […] If you are as ready for Fall as I am here is a perfect dessert for you- Pumpkin Nut Cake. […]

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