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Pumpkin Bundt Cake
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Number of Servings: 1 Bundt Cake
INGREDIENTS
1 package (18-1/4oz) yellow cake mix
1 package (3.4oz) instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
whipped cream (optional)
DIRECTIONS
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds, then beat on medium for 4 minutes. Pour into a greased and floured (I use Pam) 10-inch fluted tube pan (I use my angel food cake pan). Bake at 350 degrees for 1 hour, or until a wooden toothpick 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 if desired.
Recipe Courtesy of CDKitchen (www.cdkitchen.com)