Caramel Swirl Pecan Cake - cooking recipe

Ingredients

18 1/2 ounces yellow cake mix
1/8 cup water
2 eggs
1 teaspoon vanilla
3/4 cup caramel ice cream topping
1/2 cup pecans, chopped
3 tablespoons flour

Preparation

Generously grease and flour a 10-inch bundt cake pan.
In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
Blend until moistened.
Beat as directed on package.
Measure 1 cup batter into a small mixing bowl.
Add the caramel topping, nuts and flour; mix well.
Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
Cover with remaining batter; swirl lightly.
Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
Remove from pan.
Cool completely.