Prep 10 mins
Cook 52 mins
I originally got this from a ToH magazine. Very moist and delicious!
- 517.37 g package yellow cake mix
- 99.22 g package instant butterscotch pudding mix (or vanilla)
- 4 eggs
- 59.14 ml water
- 59.14 ml vegetable oil
- 236.59 ml canned pumpkin
- 9.85 ml pumpkin pie spice
- In a large mixing bowl, combine the first seven ingredients.
- Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
- Pour into a greased and floured 10-inch fluted tube pan.
- Bake at 350F for 50-55 minutes or until a wooden pick 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 or ice cream if desired.
I made this to take in to my staff as a Monday-morning treat and they all but licked the plate! The recipe works great, even in high altitude. I did drizzle a simple powdered sugar icing on top, with a sprinkle of cinnamon added. NOW, I have to find another great treat to take in because Kay missed it! Thanks for the wonderful recipe, Johnson!
My family loved this cake! I used yellow cake mix and butterscotch pudding, following the recipe exactly. It has a nice, spicy flavor. Part of the reason it was such a hit, though, was the Brown Sugar Glaze I topped it with--a Kittencalskitchen recipe that accompanies her Apple-Nut Cinnamon Bundt Cake. I will use that glaze often (though I still haven't tried the cake!).
Quick, easy and delicious, what more can I say!!!