Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
3/4
cup canned pumpkin (not pumpkin pie mix)
1/2
cup water
1/2
cup vegetable oil
3
eggs
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon ground nutmeg
3/4
cup chopped pecans
2
tablespoons butter
1/4
cup packed brown sugar
1/8
teaspoon ground nutmeg
1/4
cup heavy whipping cream
2/3
cup powdered sugar
1/2
teaspoon vanilla
2
tablespoons chopped toasted pecans
Preparation
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.
