Pumpkin Spice Bundt Cake

• 1 (18 ounce) box yellow cake mix
• 1 (3 1/2 ounce) box instant pumpkin spice pudding mix
• 4 eggs
• 1 cup vegetable oil
• 1 cup water
• 0.5 (15 ounce) can pumpkin
• 1 12 teaspoons cinnamon
• 14 teaspoon clove
• 12 teaspoon nutmeg
• 1 pinch ginger
• 1 cup brown sugar
• 1 cup chopped pecans

1. Preheat oven to 350 degrees F.
2. Combine first 10 ingredients in a large bowl and beat on medium speed until well mixed, about 4 minutes.
3. (Shorten to 2-3 minutes if using stand mixer).
4. Add brown sugar and pecans and mix to combine well.
5. Prepare bundt pan with Crisco then sprinkle cinnamon/sugar mixture in bottom of pan.
6. Then dump in some brown sugar!
7. Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
8. Place bundt pan on wire rack and cool 15 minutes.
9. Invert cake onto rack and slip pan off cake.
10. Let cool on rack.
11. Can be stored covered at room temperature.

yellow cake, pumpkin spice pudding, eggs, vegetable oil, water, pumpkin, cinnamon, clove, nutmeg, ginger, brown sugar, pecans

Taken from www.food.com/recipe/pumpkin-spice-bundt-cake-467437 (may not work)