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Prep Time: 10 Minutes Cook Time: 52 Minutes |
Ready In: 62 Minutes Servings: 16 |
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I originally got this from a ToH magazine. Very moist and delicious! Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (3 1/2 ounce) package instant butterscotch pudding mix (or vanilla) |
4 eggs |
1/4 cup water |
1/4 cup vegetable oil |
1 cup canned pumpkin |
2 teaspoons pumpkin pie spice |
Directions:
1. In a large mixing bowl, combine the first seven ingredients.
2. Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
3. Pour into a greased and floured 10-inch fluted tube pan.
4. Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
5. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
6. Serve with whipped cream or ice cream if desired.
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