It's that time of year - pumpkin festivals, apples, cool nights and beautiful foliage. I've been making this old standby for years. Moist, delicious and perfect after racking leaves with a cup of hot coffee!
Pumpkin Cake
1 package yellow cake mix
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
¾ cup canned pumpkin - not pie filling!
1 4 oz. package french vanilla pudding mix
½ cup vegetable oil
½ cup water
3 eggs - slightly beaten
powdered sugar
Preheat oven to 350°. Sift all dry ingredients together and then add oil, water and eggs to dry mixture. Pour in greased bundt pan and bake for 45 - 50 minutes. When tested comes out clean, cool on rack for 5 minutes. Invert on serving plate and when completely cool, sprinkle with powdered sugar to coat. Enjoy and ignore the yard work that needs to be done!
Pumpkin Cake
1 package yellow cake mix
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
¾ cup canned pumpkin - not pie filling!
1 4 oz. package french vanilla pudding mix
½ cup vegetable oil
½ cup water
3 eggs - slightly beaten
powdered sugar
Preheat oven to 350°. Sift all dry ingredients together and then add oil, water and eggs to dry mixture. Pour in greased bundt pan and bake for 45 - 50 minutes. When tested comes out clean, cool on rack for 5 minutes. Invert on serving plate and when completely cool, sprinkle with powdered sugar to coat. Enjoy and ignore the yard work that needs to be done!
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