As always, easy is something I love. This is so convenient to throw together for when you have guests. It is great in the morning with coffee or for dessert. So nice to have it on the kitchen counter for anyone to help themselves to whenever they want. It also looks fancier for doing it up in a Bundt pan!
Ingredients
- Box of moist spice cake (Duncan Hines or Betty Crocker)
- 15 oz can of pumpkin purée
- 2 eggs (optional)
- 1/2 C water
- 1 C walnuts
Steps
- Combine eggs, pumpkin purée and cake mix with mixer.
- Fold in the walnuts (optional).
- Pour into greased loaf pan
- Bake in 325F for 38- 43 minutes
- Cool and then slice around with knife before inverting onto a plate
- Dust with icing sugar
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