1 package yellow cake mix (without pudding added)
1/2 cup oil
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup canned pumpkin
1/4 cup water
3 eggs

Praline Mixture (recipe follows)

Icing (recipe follows)

Chopped pecans

Preheat oven to 350 degrees. Combine cake
mix, oil, brown sugar, spices, pumpkin and
water. Beat to blend. Add eggs, 1 at a time,
beating after each addition. Pour half of
mixture into greased and floured Bundt pan.
Top with Praline Mixture; top with
remaining batter. Bake 1 hour or until cake
tests done with toothpick.

Cool cake in pan 15 minutes, then remove to
platter to finish cooling. Top with Icing and
sprinkle with chopped pecans.

Serves 12-16.

PRALINE MIXTURE:

1/2 cup chopped nuts
1/3 cup packed brown sugar
1/2 cup butter, softened

Blend ingredients until crumbly.

ICING:

1 (8-ounce) package cream cheese, softened
4 tablespoons margarine, softened
1 (16-ounce) box powdered sugar, sifted
1 teaspoon vanilla

Cream together cream cheese and margarine
until well blended. Add powdered sugar
and beat until smooth. Add vanilla. Spread
over cooled cake and sprinkle with chopped
nuts.