Mini Pumpkin Pecan Orange Soaked Cakes

• 12 cup pecans, chopped
• 1 (18 1/4 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin
• 1 cup vegetable oil
• 4 large eggs
• 14 cup butter
• 12 cup sugar
• 2 tablespoons water
• 2 teaspoons grated orange peel
• 2 tablespoons orange juice

1. Preheat oven to 350 degrees.
2. Grease and flour two 6-cake mini Bundt pans.
3. Sprinkle nuts over bottom.
4. Combine cake mix, pumpkin, oil and eggs in large mixing bowl.
5. Beat on low speed for 30 seconds or until blended.
6. Beat for 4 minutes on medium speed.
7. Spoon about 1/2 cup of batter into each mold.
8. Bake for 20 to 25 minutes or until wooden toothpick comes out clean.
9. Remove from oven.
10. With back of a spoon, carefully pat down dome of each cake to flatten.
11. Let cool in pans for 5 minutes, then invert cakes onto cooling racks.
12. Poke holes in cakes with a wooden pick and spoon a tablespoon of Orange Sauce over each cake.
13. Allow syrup to soak into cakes.
14. Cool completely before serving or wrapping as gifts.
15. To make the syrup combine butter, sugar, water and grated orange peel.
16. Bring to a boil.
17. Remove from heat and stir in orange juice.

pecans, cake mix, pumpkin, vegetable oil, eggs, butter, sugar, water, orange juice

Taken from www.food.com/recipe/mini-pumpkin-pecan-orange-soaked-cakes-340581 (may not work)