We had the sister missionaries over for dinner tonight and tried a new yummy recipe for dessert. I chose to serve it with icing, but it would be delish with whipped cream as well. I barely snapped the picture before it was gone for good...
Pumpkin Bundt Cake
1 yellow cake mix
1 package (3.4 oz.) instant butterscotch pudding mix
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 tsp. pumpkin pie spice
In a large mixing bowl, combine all ingredients. Beat on low speed for 30 seconds; beat on medium speed for 4 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees 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.