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. Suggestion..Suggestion..<WBR>. you may choose to use 1/2 cup of chopped pecans added to the batter instead of the whole pecans in the
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