Pumpkin Pecan Bundt Cake

**Admin** Fri Oct 09, 2009 9:45 pm

Pumpkin Pecan Bundt Cake

1 (18 oz.) spice cake mix
1 cup canned pumpkin, (not pie filling)
1/2 cup vegetable oil
3 eggs
1/2 cup water
1/3 cup whole pecans
1 small pkg. instant vanilla pudding mix
1 tsp. cinnamon
1 tsp. butter flavoring

Mix all but pecans; beat at medium speed for 5 minutes. Grease bundt pan with Crisco and sprinkle with flour. Place pecans in bottom of pan. Pour in batter; bake 40-50 minutes in preheated 350 deg. oven. Let cool 10-15 min. Invert on wire rack. Then, add Carmel Icing.

Carmel Icing
1/3 cup brown sugar and 1/4 cup oleo
Bring to boil stirring constantly for 2 min.

Add
1/2 tsp. vanilla
2-3 tablespoons milk (Can use evaporated or regular milk)

Return to boil

Add
1 cup powered sugar

Beat with mixer for 30 seconds or till thick; Drizzle over cake. This hardens very quickly so observe the 30 seconds.