Cake Pumpkin pecan bundt cake with spiced caramel sauce
3/4 cup coarsely chopped pecans
1 package (18.25 ounces) yellow cake mix
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
3/4 cup packed brown sugar
2/3 cup (5 fluid ounces can) Nestle Carnation evaporated milk
Preheat oven to 350 degrees. Grease 91/2 inch bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in a large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes, or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack and cool completely. Transfer cake to serving platter.
For caramel sauce, combine remaining pumpkin pie mix, brown sugar and evaporated milk in a heavy-duty saucepan. Bring mixture to boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12-16 servings.