2 c. sugar
1 1/2 c. oil
4 eggs
2 c. flour
1 tsp. salt
2 tsp. cinnamon
2 c. pumpkin
2 tsp. baking soda
1 c. pecans

Bake at 350°F for 50 minutes in Bundt pan.

Icing:

1 c. brown sugar
4 tsp. Carnation milk
2 tsp. butter

Bring to a boil, stirring constantly. Then add 1 teaspoon baking powder and 1 teaspoon vanilla. Beat until creamy. Spread over warm cake.

This is my sister Linda Mays recipe.