Pumpkin Orange Bundt Cake

• 1 (18 1/2 ounce) box orange cake mix
• 23 cup orange juice
• 34 cup fat free egg substitute
• 1 (15 ounce) can pumpkin puree

1. Preheat your oven to 325.
2. Mix cake mix, can of pumpkin, and egg subsutitute with a mixer on medium speed.
3. Slowly add the orange juice until it is mixed through.
4. Make sure there are no lumpps in the batter and pour into a bundt pan that has been sprayed with no fat cooking spray.
5. Bake at 325 for 30 minutes or until set.
6. Enjoy!

orange cake, orange juice, egg substitute, pumpkin puree

Taken from www.food.com/recipe/pumpkin-orange-bundt-cake-291295 (may not work)