This is from the AllRecipes.com website...
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Butterscotch Pumpkin Pudding Cake
PREP 15 mins
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Rhonda in Missouri
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* COOK 1 hr10 mins
* READY IN 1 hr40 mins
cooking spray
*
1 (18.25 ounce) packagewhite cake mix
*
1 cupcanned pure pumpkin
*
1 (3.4 ounce) packageinstant butterscotch pudding mix
*
4eggs, beaten
*
1/4 cupwater
*
1/4 cupcanola oil
*
2 teaspoonspumpkin pie spiceDirections
1. Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch
fluted tube pan (such as a Bundt®) with cooking spray.
2. Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water,
canola oil, and pumpkin pie spice in a bowl until all ingredients are
thoroughly combined and the batter is smooth. Pour batter into prepared cake
pan.
3. Bake in the preheated oven until a toothpick inserted into the
center of the cake comes out with moist crumbs, about 1 hour and 10 minutes.
Let cake cool in the pan for 15 minutes before inverting onto a serving dish to
remove cake from pan.
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