Sunday, November 11, 2007

Pumpkin Bundt Cake

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
4 eggs
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.

2 comments:

Anonymous said...

I came so close to buying a bundt pan yesterday. I think now that I should've... looks yummy!

Darci

Anonymous said...

That sounds scrumptious! We are always looking for yummy pumpkin recipes...perfect for the season! Love it.
Chery