Pumpkin Pecan Bundt Cake
1 package spice cake mix
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup brown sugar, packed
1 package Instant Vanilla Pudding (I used sugar-free)
3 eggs
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup chopped pecans (can also use walnuts)
1/2 cup dried cranberries (optional)
Generously grease and flour a 9” or 10" Bundt pan or a 9x13" pan. Preheat oven to 350 degrees.
Combine all ingredients except nuts. Blend very well. Then beat 5 minutes on medium setting. Fold in chopped nuts and cranberries if using.
Pour batter into prepared bundt pan. Bake at 350 until well
risen and point of knife inserted between the edge of the pan and the central tube emerges clean, 50 to 60 minutes. Let cake stand in pan 15 minutes; then unmold to a rack and cool completely.
Serve with powdered sugar sprinkled on the top, and/or with
some sweetened whipped cream.