| There are many ways to make a pumpkin Bundt | | | | 3. In a large bowl, combine dry ingredients. Stir |
| cake. This recipe is best made during the Fall season, | | | | together. |
| when you'll be able to easily find pumpkin pudding and | | | | 4. Then add wet ingredients in the following order: |
| pie mix in your local grocery store. | | | | eggs, yogurt, pumpkin, oil and vanilla. |
| Ingredients | | | | 5. Using an electric mixer, beat ingredients together |
| 1 box pumpkin pound cake mix | | | | on low for about 30 seconds or until just combined. |
| 1 4-serving box of instant pumpkin pudding mix | | | | Then turn the mixer up to medium speed for another |
| 1/2 teaspoon ground cinnamon | | | | two minutes. |
| 1/4 teaspoon ground ginger | | | | 6. Pour the batter into the prepared pan. |
| 1/8 teaspoon ground allspice, mace or cloves | | | | 7. Bake in the preheated oven for 70 minutes or until |
| 4 eggs | | | | it springs back after being touched lightly in the |
| 1 cup lemon flavored yogurt | | | | center. |
| 1/2 cup pumpkin puree | | | | This cake tastes great served warm, especially will a |
| 1/2 cup vegetable oil | | | | scoop of French vanilla ice cream! |
| 1/2 teaspoon vanilla extract | | | | SIDE NOTES: |
| Instructions | | | | - If you can't find lemon yogurt, you can substitute |
| 1. Position rack in the center of the oven and preheat | | | | lime, orange or plain yogurt or even sour cream. |
| to 350 degrees. | | | | - For a sweeter, more dessert-like cake, substitute |
| 2. Grease and lightly dust the Bundt pan with flour. | | | | yellow cake mix for the pumpkin pound cake mix. |