Caramel Swirl Pecan Cake

• 18 1/2 ounces yellow cake mix
• 1/8 cup water
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup caramel ice cream topping
• 1/2 cup pecans, chopped
• 3 tablespoons flour

1. Generously grease and flour a 10-inch bundt cake pan.
2. In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
3. Blend until moistened.
4. Beat as directed on package.
5. Measure 1 cup batter into a small mixing bowl.
6. Add the caramel topping, nuts and flour; mix well.
7. Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
8. Cover with remaining batter; swirl lightly.
9. Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
10. Remove from pan.
11. Cool completely.

yellow cake, water, eggs, vanilla, caramel ice cream topping, pecans, flour

Taken from www.food.com/recipe/caramel-swirl-pecan-cake-260140 (may not work)