2 (18.5 ounce) packages pumpkin puree
1 (16 ounce) package instant chocolate pudding mix
2 eggs
1/2 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon baking powder
2 (8 ounce) cans sweetened frozen orange juice concentrate
1 cup pumpkin puree
Preheat oven to 400 degrees F (200 degrees C).
In a 2 quart saucepan, invert pumpkin and add orange juice concentrate. Bring mixture to a boil over low heat stirring constantly. Remove hot and pour over pumpkin mixture. Beat gently with spoon. Pour mixture into 6-inch Bundt pan.
Bake for 30 minutes in the preheated oven. Cool 10 minutes. Remove from oven.