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

Thoroughly grease a Bundt pan. Preheat oven to 350°F. 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 to 50 minutes or until sides separate from pan. Cool for 10 minutes and invert onto cake platter.