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1
preheat oven to 350u00b0F.
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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.
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3
After this is done add cake mix beat on medium speed till well blended.
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4
Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
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5
Add the 3 Tbsp water blend, then fold in your pecans.
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6
Batter should be thick but will still pour slowly out of the bowl.
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7
Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
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8
Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
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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.*.
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10
When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
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11
Next move the pan into the freezer for 20 minutes.
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12
After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
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13
GLAZE:
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14
In a sauce pan combine sugar, milk and butter.
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15
Cook over medium high heat stirring constantly, Mixture will start to boil.
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16
Boil mixture for 3 minutes stirring constantly.
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17
After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
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18
Drizzle the amount of Carmel glaze you want over cake.
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19
After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.
