Pumpkin Bundt Cake

This is a nice moist cake good anytime of the year but particularly nice for the holidays.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1 (18 1/4ounce) box  yellow cake mix
• 1 (3 1/2ounce) box instant butterscotch pudding mix
• 1⁄4 cup  vegetable oil
• 1⁄4 cup water
• 1  cup canned pumpkin
• 2  teaspoons pumpkin pie spice
• 4  eggs
•  powdered sugar (optional) or   whipped cream (optional)

Directions

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