Pumpkin Bundt Cake II

Name: Pumpkin Bundt Cake II
Prep time: 10 min
Cook time: 52 min
Total time: 1 h 2 min
Yield: 16 serving(s)
Ingredients: 1 (18 1/4 ounce) package yellow cake mix; 1 (3 1/2 ounce) package instant butterscotch pudding mix (or vanilla); 4 eggs; 1/4 cup water; 1/4 cup vegetable oil; 1 cup canned pumpkin; 2 teaspoons pumpkin pie spice

(26)

Recipe by Marg CaymanDesigns

I originally got this from a ToH magazine. Very moist and delicious!

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READY IN: 1hr 2mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

1

(18 1/4 ounce) package yellow cake mix
1

(3 1/2 ounce) package instant butterscotch pudding mix (or vanilla)
4

eggs
¹⁄₄

cup water
¹⁄₄

cup vegetable oil
1

cup canned pumpkin
2

teaspoons pumpkin pie spice
cream

DIRECTIONS

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.

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