Pumpkin Pecan Bundt Cake
2-layer spice cake mix
1 cup canned pumpkin
1/2 cup canola oil
3 eggs
1/2 cup water
1 small instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1 teaspoon butter flavoring
1/3 cup chopped pecans, optional
Combine all ingredients except pecans and beat at medium speed of
mixer for 5 full minutes. Fold in pecans. Pour into greased and
floured Bundt pan. Bake at 350 degrees for 1 hour or until toothpick
inserted in center comes out clean. Cool in pan 15 minutes before
removing. Frost with following if desired: Combine 1/3 cup packed
brown sugar and 1/4 cup butter or margarine; boil for 2 full minutes.
Add 1/2 teaspoon vanilla and 3 tablespoons heavy cream. Return to a
boil. Remove from heat and beat in 1 cup powdered sugar until thick.
This hardens quickly so do not beat too thick.
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