Pumpkin bundt cake

1 18.25oz. pkg. yellow cake mix

1 3.4oz. pkg. instant butterscotch pudding mix

4 eggs

1/4 c. water

1/4 c. vegetable oil

1 c. canned pumpkin

2 tsp. pumpkin pie spice

Whipped cream, optional

In large mixing bowl, combine first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350F for 50 to 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 if desired.

Yield: 16 servings.