Pumpkin Pecan Cake

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
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* Catsrecipes Y-Group
Category:Cathy's Recipes