Tuesday, August 4, 2009

Pumpkin Bundt Cake

I drizzled cream cheese frosting over it and sprinkled it with toasted pecans.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
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 degrees 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.

1 comment:

A&AWilcox said...

I need a GREAT Chicken Salad recipe if you happen to have one laying around. I'm glad your doing this blog it's nice to have some new things to try