Ellen’s Pumpkin Bundt Cake

Ellen doesn’t remember where she got this recipe, but every time – every time – somebody tries this, they wig out, it’s so good. I gave it to a friend before Christmas over a year ago, and she still talks about it. Some people moan when they try this the first time.

1 package yellow cake mix
1 small box instant butterscotch pudding
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
3 eggs
1/4 salad oil
1/2 apple juice
1 cup canned pumpkin
1/2 cup chopped pecans
1/2 brown sugar
1/4 cup butter, cut in small pieces

Thoroughly grease and flour a bundt pan. Preheat oven to 350 degrees. Mix together the pecans, brown sugar, and cut butter; sprinkle in bottom of bundt pan.

Mix dry cake mix with dry pudding and spices. Blend eggs, oil, apple juice, and pumpkin together; beat into cake mixture, mixing thoroughly. Pour into bundt pan.

Bake 45-50 minutes or until sides separate from pan. Cool for 5 minutes then invert onto platter.