Pecan Pumpkin Bundt Cake - cooking recipe

Ingredients

1 (18 oz.) pkg. spice cake mix
1 c. canned pumpkin
1/2 c. salad oil
1 pkg. vanilla instant pudding
3 eggs
1 tsp. cinnamon
1/2 c. water
1/2 c. chopped pecans
whole pecans (for side of cake)

Preparation

Preheat oven to 350\u00b0.
Butter a large Bundt cake pan liberally (I use Pam).
Mix and beat first 7 ingredients for 5 minutes.
Add 1/2 cup pecans.
Place whole pecans on bottom and sides of pan, secured to pan with pat of butter.
Pour batter in pan and bake 40 minutes at 350\u00b0.
Let cool for 15 minutes.
Loosen center and sides.
Invert and cool on wire rack.
Serve with Cool Whip or whipped cream.
Serves 24.