 | | Directions |
- Preheat oven to 350°.
- Combine all cake ingredients in a large mixing bowl.
- Mix on low speed for 30 seconds, then on medium speed for 4 minutes.
- Pour into a greased and floured 10 inch bundt pan.
- Bake for 50-55 minutes.
- Cool in the pan for 15 minutes before inverting the cake onto a wire rack or plate to cool completely.
- For glaze, mix powdered sugar and milk together until smooth.
- Drizzle over cooled cake and allow to set before serving.
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Prep Time: 5 minutes
Cook Time: 1 hour
Container: bundt pan
Servings: 12
|  | | Ingredients | | - | | CAKE |
| - | | 1 package yellow cake mix |
| - | | 1 package instant butterscotch pudding mix |
| - | | 4 eggs |
| - | | 1/4 cup water |
| - | | 1/4 cup vegetable oil |
| - | | 1 cup canned pumpkin (3/4 of can) |
| - | | 2 teaspoons pumpkin pie spice |
| - | | GLAZE |
| - | | 1 1/2 cups powdered sugar |
| - | | 2 tablespoons milk |
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