Quick Pumpkin Cake
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Baking soda||2 Teaspoon|
|Canned pumpkin||16 Ounce (1 Can)|
|Pumpkin pie spice||2 Teaspoon|
|Caramel fluff topping/Honey ginger||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Grease and flour 12-cup bundt pan or oblong pan, 13X9X2 inches.
Blend all ingredients except Caramel Fluff Topping on low speed in large mixer bowl.
Beat 4 minutes on medium speed.
Pour batter into pan.
Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Sever with whipped cream