Light, fluffy and delicious!
Pumpkin Bundt Cake
Ingredients
1 regular size package yellow cake mix
1 regular size package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup canola oil
1 cup canned pumpkin
2 tsp pumpkin pie spice
whipped cream
Directions
~Preheat oven at 350°.
~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″ fluted tube pan. Bake for 50-55 minutes.
~Cool for 10 minutes before removing from pan. Transfer to wire rack to cool completely.
~Serve with whipped cream.
~Makes 12 servings.
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