CHEF JEFF — ONE BYTE AT A TIME: Pumpkin Pecan Cake

This simple cake recipe comes from Nordic Ware.

Pumpkin Pecan Cake

1 18¼-ounce yellow cake mix

1 (4-serving size) instant vanilla pudding mix

1 16-ounce can pumpkin

½ cup vegetable oil

½ cup water

3 eggs

2 teaspoons pumpkin pie spice

½ cup chopped pecans

Heat oven to 325 degrees. Grease, flour 12-cup Bundt pan. (If you only have 10-cup pan, use extra batter to make 4 muffins.) In mixing bowl, combine all ingredients except pecans. Mix on medium speed for 2 minutes. Increase to medium-high. Mix 3 minutes. Stir in nuts. Spoon batter into prepared pan. Bake 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Drizzle with glaze (see note).

Note: Mix 2 cups confectioners’ sugar, 1 tablespoon softened butter and ½ teaspoon pumpkin pie spice in a bowl. Gradually stir in 2 to 4 tablespoons milk until desired consistency is reached.

Yield: Serves 16.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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