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Pumpkin Bundt Cake
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
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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