Pumpkin Bundt Cake Ii - cooking recipe

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant butterscotch pudding mix (or vanilla)
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
cream

Preparation

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