Pumpkin Pecan Cake

Ingredients:

1 package spice cake mix, pudding included (~18½ ounces)

1 cup canned pumpkin

½ cup cooking oil

1 package vanilla instant pudding mix (3¾ ounces)

3 eggs

1 teaspoon cinnamon

½ cup water

½ cup chopped pecans



  1. Adjust oven rack to lower-middle position and heat oven to 350º

  2. Grease and flour 10- or 12-cup Bundt Pan

  3. In large bowl, combine first seven ingredients and beat at medium speed for five minutes

  4. Fold in chopped pecans

  5. Bake for 40-45 minutes or until cake tests done (dry toothpick inserted 1” from edge of pan)

  6. Cool in pan 10-15 minutes and then turn out on wire rack or serving plate

  7. Serve with whipped cream, if desired.



Note: If using smaller Bundt pans, cook at 325 º. For micro-cakes, cook 15 minutes. For cupcake-size, cook 20 minutes. Use smallest cookie scoop for micro-cakes. Use middle-sized one for cupcake-size. Spray pan with cooking spray – no need to flour pan. To release bubbles, tap pans hard repeatedly before baking.



Recipe from Nordic Ware Bundt Cookbook – Copyright ©2001