Submitted by Chip Garrett, Emporia, Kansas
Ingredients:
• 1 box yellow cake mix
• 1/2 C vegetable oil
• 4 eggs
• 1 tsp cinnamon
• 1 Tbsp vanilla
• 1 can of pumpkin (16 ounces)
• 3/4 C sugar
Directions:
Heat oven to 350 degrees. Mix everything together except the cake mix in a mixing bowl. Slowly add the cake mix. Mix until there are no dry lumps. Coat a Bundt or angel food cake pan with cooking spray. Bake 30 minutes, then loosely cover the cake with aluminum foil. Bake another 15 to 25 minutes until done. Cool 10 minutes or so in the pan, then invert the pan onto a rack to finish cooling. Note: The amount of water in canned pumpkin is variable. If the mixed ingredients seem too dry after the cake mix is added, you may add a small amount of water to achieve a cake-batter consistency.
