Pumpkin Bundt Cake 2  

Preheat oven to 350°.       

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  

    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. 

  GLAZE   

-   1 1/2 cups powdered sugar   

-   2 tablespoons milk  

For glaze, mix powdered sugar and milk together until smooth.  

Drizzle over cooled cake and allow to set before serving.