Pumpkin Pecan Cake
Especially great in the fall and winter months.
Can use spice cake mix in place of yellow mix. Omit spices.
- 1 (18.25-ounce) yellow cake mix
- 1 (4 serving size) instant vanilla pudding mix
- 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 eggs
- 2 tsp. pumpkin pie spice
- 1/2 cup chopped pecans
Preparation time 15mins
Cooking time 60mins
Heat oven to 325 degrees.
Grease and flour a 12-cup Bundt pan. (If you only have a 10-cup pan, use extra batter to make 4 muffins.)
In a large mixing bowl, combine cake mix, dry pudding mix, pumpkin, vegetable oil, water, eggs and pumpkin pie spice.
Mix on medium speed for 2 minutes.
Increase speed to medium-high and mix 3 minutes.
Stir in nuts.
Spoon batter into prepared pan.
Bake 45-55 minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes then remove from pan; cool completely on rack.