Ingredients

Instructions

  1. preheat oven to 350°F.
  2. In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
  3. After this is done add cake mix beat on medium speed till well blended.
  4. Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
  5. Add the 3 Tbsp water blend, then fold in your pecans.
  6. Batter should be thick but will still pour slowly out of the bowl.
  7. Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
  8. Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
  9. IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
  10. When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
  11. Next move the pan into the freezer for 20 minutes.
  12. After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
  13. GLAZE:
  14. In a sauce pan combine sugar, milk and butter.
  15. Cook over medium high heat stirring constantly, Mixture will start to boil.
  16. Boil mixture for 3 minutes stirring constantly.
  17. After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
  18. Drizzle the amount of Carmel glaze you want over cake.
  19. After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.