Pumpkin Cake

For Cake:
15 oz. can pumpkin
1 yellow cake mix
4 eggs
1/2 c. canola oil
1/4 c. water
1/2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves

For Nuts:
1/2 c. chopped nuts (pecans or walnuts)
1/4 c. brown sugar
1/2 tsp. cinnamon

Optional glaze:
Mix 1 cup powdered sugar with a TINY bit of milk or water until you get a white glaze.

This is my FAVORITE fall cake. I'm not a pumpkin pie fan, but this is really good. Mix all of the top cake ingredients in a big bowl. Combine the nut mixture in a separate bowl. Fill a greased bunt pan half way with the cake mixture. Bang down pan a few times to remove air bubbles. Add in nut mixture, then top with remaining cake mixture. Bang it again. Bake at 350 for about 45 mins, but keep an eye on it! I always underbake bundt cakes a little because they'll continue to cook after you pull them from the oven. If you glaze it, glazing a hot cake with help the glaze "soak in", or wait until completely cooled to keep the glaze on top.