This recipe for Pumpkin Bundt Cake, by Sue White, is from Generations of Good Eating,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. yellow cake mix 1 small pkg. instant butterscotch pudding 4 eggs 1/4 cup water 1/4 cup vegetable oil 1 cup canned pumpkin 2 teaspoons pumpkin pie spice
In large mixing bowl, combine entire list of ingredients. Beat on low speed for 30 seconds. Beat on medium speed for 4 minutes. Pour into greased and floured bundt pan. Bake at 350º for 55 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool.
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