Pumpkin Bundt Cake Recipe

By pattie_d

Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 4 eggs
• 1/4 cup water
• 1/4 cup canola oil
• 1 cup canned pumpkin
• 2 teaspoons pumpkin pie spice
• Whipped cream, optional

Preparation

Step 1

In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with whipped cream if desired. Yield: 12 servings.