Jan Pearce's Pumpkin Cake

1 box yellow cake mix
1 small package butterscotch instant pudding
4 eggs
1 cup oil
1/4 cup water
1 cup canned pumpkin
2 tsp. pumpkin pie spice

Dump all ingredients into mixing bowl.  Beat 4 minutes.  Pour into greased and floured bundt pan.  Bake at 350 degrees for 50 ro 55 minutes.

Jan Pearce 

Cream Cheese Icing

(from the New York Times Cook Book)

8 ounces cream cheese, at room temperature
1/4 pound butter, at room temperature
1 tsp. vanilla extract
2 cups sifted confectioners' sugar

Blend the cream cheese, butter, vanilla and sugar and beat well.

Written by :

mkwestmark