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Easy Pumpkin Bundt Cake




Source of Recipe


Taste of Home


List of Ingredients




1 package yellow cake mix (18-1/4 ounces)
1 package butterscotch pudding mix (3.4 ounces) use INSTANT pudding
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Whipped cream, optional


Recipe



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. Serve with whipped cream if desired. Yield: 16 servings.