1 pkg. spice cake mix
1/2 c. salad oil
3 eggs
1/2 c. water
1 c. canned pumpkin
1 (3 oz.) pkg. instant vanilla pudding
1 tsp. cinnamon
1/2 c. broken pecan nuts

Combine all except pecans; beat at medium speed for 5 minutes; add nuts.

Pour into generously buttered and floured bundt pan. Bake 45 minutes. Drizzle your favorite thin icing over it - caramel is great. Bake at 350 degrees.

CARAMEL ICING:

Melt 1/4 cup butter and 1/2 cup brown sugar. Boil 1 minute, stirring until thick. Cool slightly, add 1/4 cup milk and beat smooth. Beat in about 1 3/4 cup powdered sugar (sifted) until it is of thin drizzling consistency. (Just before you think it is hard enough to stay on cake.) It sets up quickly.

SOFT WHITE ICING:

Beat together 2 egg whites and 1/4 teaspoon salt until stiff but not dry. Add 1/4 cup sugar and beat until dry. Gradually add 3/4 cup white Karo syrup and beat until it is stiff enough to spread on cake - then add 2 teaspoon vanilla; fold in carefully.