Monday, September 29, 2014

Pumpkin Bundt Cake

Easy to whip up, tastes amazing!

Moist, light with a surprise ingredient!
I have a confession to make...I love pumpkin, I really do!   Pumpkin pie, pumpkin brownies, pumpkin cookies, pumpkin bread, pumpkin soup and yes, even pumpkin seeds!   So, when I tell you how good this Pumpkin Bundt Cake is, I hope you'll believe me and make it ASAP!

It just doesn't get any easier to make either!  It takes no time to throw together...and no time to disappear!   The longest part is waiting for it to come out of the oven.  It's a light, moist cake with a blend of pumpkin/butterscotch flavor!   The secret ingredient is the butterscotch pudding!  Who knew how good they would taste together. 

Sprinkle it with powdered sugar or serve it warm with whipped cream.  Either way, you're going to love it!   This would make a lovely addition to your Thanksgiving dessert table.


1 box yellow cake mix (18 1/4 oz.)
1 box butterscotch instant pudding (3.4 oz.)
1/4 c. vegetable oil
1/4 c. water
1 cup canned pumpkin (puree)
2 tsp. pumpkin pie spice
4 eggs
Confectioner's sugar or whipped cream (opt)

Preheat oven to 350'F.

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" 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 10-15 minutes before removing to a wire rack to cool completely.  (This is important, otherwise it will fall apart.)

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

" doesn't make things easy, it makes them possible!"

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