A friend of mine made a pumpkin cake and brought me a piece. The only thing I didn't like about it is that it disappeared so quickly. The cake was so moist and so good! Her cake didn't have icing. I added that part. If you want to cut a few calories, leave the icing off. It's good either way. It's the perfect cake for Fall. Thanks for sharing Cindy!
Pumpkin Cake
1 pkg. yellow cake mix
1 pkg. (3.4 oz) instant butterscotch pudding
4 eggs
1/4 cup water
1/4 cup oil
1 cup of canned 100% pure pumpkin
2 tsp. pumpkin pie spice
½ can cream cheese icing
In a large mixing bowl, combine all the ingredients except the icing. Beat
on low for 30 sec, then on medium for 4 minutes. Pour into a greased and
floured 10 inch Bundt tube pan. Bake at 350 for 50-55 min or until wooden
toothpick inserted comes out clean.
Cool in pan for 15 min. Remove to wire
rack to cool completely.
Microwave icing for 40 seconds. Spoon over the top of the cake.
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