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1 (18.25-ounce) package spice cake mix

1 cup canned pumpkin

1/2 cup vegetable oil

1 (4-ounce) package instant vanilla pudding mix

3 large eggs

1 teaspoon ground cinnamon

1/2 cup water

1/2 cup pecans, chopped

1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan; set aside.
2. Combine all ingredients, except pecans, and beat with electric mixer at medium speed for 5 minutes. Stir in pecans. Pour batter in prepared pan and bake for 45 to 55 minutes or until cake tests done when wooden pick inserted in center comes out clean. Cool 15 minutes before removing cake from pan. Loosen center and sides. Invert on wire rack to cool.
3. Serve with sweetened whipped cream.

Makes 12 to 15 servings.

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