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Pumpkin Bundt Cake

on November 11, 2012

Cook time:

55 Min



Prep time:

20 Min




– 1 bx yellow cake mix (18 -1/4 oz)

– 1 bx butterscotch pudding (3.4 0z) (instant)

– 1/4 c vegetable oil

– 1/4 c water

– 1 c canned pumpkin

– 2 tsp pumpkin pie spice

– 4 eggs

– powdered sugar or whipped cream, opt.


1. In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.

2. 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.

3. Cool in pan for 15 minutes before removing to a wire rack to cool completely.

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


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