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Pumpkin Butterscotch Bundt Cake

Total Time

Prep: 10 min. Bake: 50 min. + cooling

Makes

12 servings

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 in 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.

Nutrition Facts

1 piece: 215 calories, 8g fat (2g saturated fat), 53mg cholesterol, 319mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.

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