Pumpkin Bundt Cake
By pjones-2
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 cake mix (yellow)
- 4 ozs instant butterscotch pudding mix
- 4 eggs
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 cup canned pumpkin
- 2 tsps pumpkin pie spice
- whipped cream, optional
Details
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.
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