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Pumpkin Pecan Cake
1 box yellow cake mix (18.25 oz) 8 oz. canned pumpkin 1/2 cup salad oil 3/4 cup firmly packed light brown sugar 1/4 cup water 1 t. cinnamon 1/4 t. nutmeg 1/2 t. allspice 4 eggs Pecan Topping: 1/2 cup firmly packed dark brown sugar 1/4 cup whipping cream 4 T. butter 1/2 cup chopped pecans
Combine all ingredients except eggs. Beat at medium speed with mixer for 1 minute. Add eggs, one at a time, beating 1 minute between each egg. Pour into greased bundt pan. Bake at 350 for 1 hour. Combine topping ingredients and heat until all sugar is dissolved. Spoon over warm cake. makes 14 to 16 servings. Note: Freezes nicely. Great with whipped cream. Source: Mrs. Sam Norvell