In today’s video, Jill teaches you how to make a really quick and delicious Bundt cake and/or cupcakes using a cake mix and canned pumpkin! It’s epic! See the recipe below….

Jill’s Pumpkin Bundt/Cupcake Recipe

Preheat your oven to 375 F. Your oven rack should be in the center to lower position. (But not on the bottom position)

1 box (13 oz.) yellow cake mix
½ cup light brown sugar (be sure to pack down the cup)
½ tablespoon ground cinnamon (1 1/2 teaspoons)
½ tablespoon pumpkin pie spice (1 1/2 teaspoons)
1 15 oz. can pumpkin (not pumpkin pie mix)
4 eggs
½ cup oil
½ cup milk
¼ cup plain yogurt
Combine cake mix, spices, and brown sugar in a large bowl (I used my stand mixer). Be sure all ingredients are well mixed through.
Next – add the pumpkin, eggs, oil, milk, and yogurt. Mix all ingredients until very well combined, and no cake mix is left unmixed.

For Bundt cake: Set oven temperature to 350 F. Prepare a Bundt pan by oiling and flouring generously. (I use the Baker’s Joy) Cake will cook approximately 45-50 minutes.

For Cupcakes: Prepare a muffin tin with paper cup liners. I use “If You Care” unbleached cup liners. Pour prepared cupcake batter into the cups – approximately ¼ cup per cupcake.
This recipe made 2 dozen cupcakes.

Bake Cupcakes for approximately 18-20 minutes until baked through.
A bit of crumb might stick to the toothpick test. If the toothpick comes out doughy, bake a bit longer.

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