Name: Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Prep time: 15 s
Cook time: 35 s
Total time: 80 s
Yield: 12
Ingredients: 3/4 cup coarsely chopped pecans; 1 package (18.25 ounces) yellow cake mix; 1 can (30 ounces) LIBBY'S® Easy Pumpkin Pie Mixdivided; 3 large eggs; 1/4 cup vegetable oil; 3/4 cup packed brown sugar; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

INGREDIENTS

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3/4 cup coarsely chopped pecans
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1 package (18.25 ounces) yellow cake mix
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1 can (30 ounces) LIBBY'S® Easy Pumpkin Pie Mix, divided
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3 large eggs
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1/4 cup vegetable oil
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3/4 cup packed brown sugar
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2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

KEY INGREDIENTS

A can of Easy Pumpkin Pie Mix with a whole pumpkin pie beside a gold serving spatula.

LIBBY'S®

LIBBY'S® Easy Pumpkin Pie Mix

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

CARNATION® MILKS

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)

MAKE IT

Step 1

Preheat oven to 350° F. Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.

Step 2

Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.

Step 3

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 to cool completely. Transfer cake to serving platter.

Step 4

Combine remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.