Pumpkin Pound Bundt Cake

It's football season! It's Labor Day weekend! It's *always* pumpkin season at my house! The original recipe called for a mere cup of pumpkin puree......I thought the full can would make this so much moister....and I was right! While it was baking, my husband said it smelled good -- that's a good sign! This morning he had a piece with his coffee and said it was good -- that's a better sign! This is so incredibly easy to make.....you gotta try it!!

PUMPKIN POUND BUNDT CAKE

Makes 16 Pieces

1 box Betty Crocker Super Moist yellow cake mix
4 eggs
¾ cup sugar
½ cup unsweetened applesauce
1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
¼ cup water
½ tsp cinnamon
½ tsp nutmeg

Preheat oven to 350º. Spray a bundt pan; set aside.

Don't forget to spray in your dishwasher to prevent overspray mess on your countertop!
 

Put all the ingredients in a large mixing bowl. Using an electric mixer, mix until well combined.

Pour into the sprayed bundt pan. Bake for 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool on a wire rack for 10 minutes. Transfer to cake plate.

MY SPIN: Of course, I used a heaping ½ tsp of cinnamon. This can be served 'as is' or with some whipped topping or you could make a cream cheese icing/drizzle.

"As is"

With whipped topping

Later!

Loving Life!
Jan