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.

Pumpkin Cake

Cream together:
1 C oil
4 eggs (1 at a time)
2 C pumpkin
3 C sugar

Add:
3 1/2 C flour
1 tsp cinnamon 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp salt
2 tsp soda dissolved in 2/3 C quite warm water

Beat thoroughly and add 1 1/2 C chocolate chips and 1/2 C butterscotch chips. Bake for one hour at 350 degrees in 9x 13 greased pan, and an 8x8 greased pan. Frost with cream cheese frosting.