Fancy Fall pumpkin bundt cake

We love the bundt.

Photo supplied

Pumpkin Bundt Cake

Buy this photo

Sometimes called a fluted tube pan, these fancy baking dishes dress up any cake.

This yummy Pumpkin Bundt Cake is from home cook Candy Ayers of Minneapolis.

It is as pretty as a picture and as easy as pie.

Spiced with pumpkin pie flavoring, canned pumpkin and butterscotch pudding, it’s a cake we bet you you’ll find any excuse to bake.

See step-by-step photos of Candy’s recipe plus thousands more from home cooks around the country at
www.justapinch.com/bundt.

You’ll also find a meal planner, coupons and chances to win.

Enjoy and remember, use “just a pinch.”

PUMPKIN BUNDT CAKE

Ingredients
1 – 18.25 oz box yellow cake mix
1 – 3.4 oz box butterscotch pudding
1/4 cup vegetable oil
1/4 cup water
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
powdered sugar or whipped cream for serving

Directions

• In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium speed for 4 minutes.
• Pour into a greased and floured 10-inch bundt pan. Bake at 350 degrees for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pan for 15 minutes before removing to a wire rack to cool completely.
• Dust with powdered sugar and  serve with whipped cream, if desired.

- Candy Ayers, Minneapolis, Minn.