Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 (18 1/4 ounce) box yellow cake mix; 1 (3 1/2 ounce) 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)

Submitted by CHEF GRPA

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

Download

Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 8

ingredients

1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) 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

In a large mixing bowl, combine the first seven ingredients. 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*F. 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.
Dust with powdered sugar and or serve with whipped cream if desired.