“We sometimes call this pumpkin spice cake ‘Thanksgiving Cake’ because it’s a tasty alternative to pie, but we don’t relegate it to just that holiday. I think you’ll agree it’s delicious any time of the year.” —Kathy Rhoads, Circleville, Ohio
Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
Pour into prepared pan. Bake until a toothpick inserted in the centre comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.