By Janet Tharpe

We love the bundt! Sometimes called a fluted tube pan, these fancy baking dishes dress up any cake.

This yummy pumpkin bundt cake from home cook Candy Ayers 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’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.”

-Janet

“Take one of those little paper doilies [from] the Dollar Store and place it on top of the cake…[sift] powdered sugar over it, remove the doily, and voila! A lacy design.”

Candy Ayers

Minneapolis, Minn.

 

Pumpkin bundt cake

 Ingredients

1 box yellow cake mix (18-1/4 oz.)

1 box butterscotch pudding (3.4 oz)

1/4 cup vegetable oil

1/4 cup water

1 cup canned pumpkin

2 tsp. pumpkin pie spice

4 eggs

Powdered sugar or whipped cream for serving

Directions

1. In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.

2. Pour into a greased and floured 10-inch bundt pan. Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted near the center comes out clean.

3. Cool in pan for 15 minutes before removing to a wire rack to cool completely.

4. Dust with powdered sugar and serve with whipped cream, if desired.