Friday, September 13, 2013

Pumpkin Bundt Cake

1 package yellow cake mix
1 package (3.4 oz) instant butterscotch pudding mix
4 eggs
1/4 C water
1/4 C vegetable oil
1 C canned pumpkin
2 tsp pumpkin pie spice
whipped cream, optional

In a large mixing bowl, combine the first seven ingredients.  Beat on low speed for 30 seconds; beat on medium for 4 minutes.  Pour into a greased and floured 10 inch fluted tube pan.  Bake at 350 degrees for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in pan for 15 minutes before removing to a wire rack to cool completely.  Serve with whipped cream if desired.

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