Pumpkin Cake
1 pkg (18.25 oz) yellow cake mix
1 pkg (3.4 oz) instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil (or applesauce)
1 cup canned pumpkin
2 tsp pumpkin pie spice
In large mixing bowl combine all ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
Pour into a greased and floured 10 inch fluted tube pan.
Bake at 350° for 50-55 min or until wooden tooth pick comes out clean.
Cool in pan for 15 min before removing to wire rack to completely cool. Serve with whipped cream.
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