Just a Pinch: Fancy up your fall bakingPublished 10:50pm Tuesday, October 23, 2012
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.”
“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.”
Pumpkin bundt cake
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
Powdered sugar or whipped cream for serving
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.