1 (11 oz.) pkg. spice cake mix
1 c. canned pumpkin
1/2 c. salad oil
3 eggs
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 1/2 tsp. cinnamon
1/2 c. water
1 c. chopped pecans


Preheat oven to 350°. Combine all ingredients, except pecans. Beat at medium speed 5 minutes. Add nuts and mix well; pour batter into well-greased and floured Bundt pan. Bake 40 to 50 minutes. Let cool in pan 10 minutes, then loosen center and sides with plastic spatula. Invert and tip on wire rack to cool. Can ice with cream cheese icing or use Cool Whip to serve.