Pumpkin Marshmallow Bundt Cake
Pumpkin Marshmallow Bundt Cake is an easy pumpkin cake that starts with a cake mix! Marshmallow fluff, pumpkin and delightful Fall spices combine in this delicious pumpkin bundt cake recipe!
- 15.25 oz yellow cake mix
- 1 cup pumpkin
- ½ cup water
- ⅓ cup vegetable oil
- 1 TBSP pumpkin pie spice
- 4 eggs
- 7.5 oz Marshmallow Fluff
Heat oven to 325 degrees. Grease a 10-12 cup bundt pan.
In a large bowl, beat cake mix, pumpkin, water, oil, cinnamon and eggs until combined.
Pour batter into bundt pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; invert cake onto cooling rack. Cool completely.
Melt the marshmallow fluff in a microwave safe bowl for 30 seconds.
Transfer to a ziploc bag and cut off the corner. Pipe onto the cake. Serve!
Calories: 159kcal | Carbohydrates: 34g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 213mg | Potassium: 55mg | Fiber: 1g | Sugar: 20g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg