Pumpkin Bundt Cake

By Cindy

Fall is here, y'all! It's time to enjoy everything pumpkin. This Pumpkin Bundt Cake is a fun alternative to traditional pumpkin pie.

Ingredients

• 1 box yellow cake mix
• 1 box 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 or whipped cream, optional

Preparation

Step 1

In a large mixing bowl, combine the everything together except for the powdered sugar. Beat on low speed for 30 seconds; beat on medium for 4 minutes.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees Fahrenheit for 50 to 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.

Dust with powdered sugar and or serve with whipped cream if desired.