Carmel Pecan Spice Cake

• 1 Package spice cake mix
• 1 Package (4-serving size) vanilla instant pudding mix
• 4 Eggs
• 1 Cup Water
• 1/3 Cup canola oil
• 1-1/2 Cups pecan pieces, toasted and finely chopped (See tip)

Carmel glaze

• 3 Tablespoons butter or margarine
• 3 Tablespoons granulated sugar
• 3 Tablespoons brown sugar
• 3 Tablespoons whipping cream
• 1/2 Cup confectioner's sugar
• 1/4 teaspoon vanilla extract

Pecan halves, for garnish

Maraschino cherry halves, for garnish

Directions & notes

Preheat oven to 350 F. Grease and flour two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.

For cake: combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in toasted pecans. Pour into pans. Bake at 350 F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling racks. Turn right-side up. Cool completely.

For caramel glaze: combine butter, granulated sugar, brown sugar and whipping cream in small heavy saucepan. Bring to a boil on medium heat; boil 1 minute. Remove from heat; cool 20 minutes. Add confectioners sugar and vanilla extract; blend with wooden spoon until smooth and thick. Spread evenly on cooled loaves. Garnish with pecan halves and maraschino cherry halves before glaze sets.

Makes two loaves

Tip: To toast pecans, spread pecan pieces evenly on baking sheet. Toast in 350 F oven for 8 minutes or until fragrant. Cool completely.