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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Lucille Noyd of Shrewsbury, Massachusetts says, The secret ingredient in this delicious cake is butterscotch pudding. Ingredients:
1 package yellow cake mix (regular size) |
1 package (3.4 ounces) instant butterscotch pudding mix |
4 eggs |
1/4 cup water |
1/4 cup canola oil |
1 cup canned pumpkin |
2 teaspoons pumpkin pie spice |
whipped cream, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with whipped cream if desired. Yield: 12 servings.
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