1 box Duncan Hines Spice Cake Mix
1 cup canned pumpkin (not pie filling)
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. Combine the dry cake mix, eggs, 1 cup water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into Bundt pan and bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
1 1/2 cup confectioners sugar (shifted)
3/4 tsp. grated orange peel
4 tsp. fresh orange juice (strained)
Combine confectioner sugar, orange peel, and orange juice in a small bowl. Sir with a spoon to blend. Spool over top of cooled cake, letting excess run down the sides. Sprinkle with chopped nuts before glaze hardens. (I spool the glaze over the cake while the cake is on a cooling rack, with paper towels underneath to catch the excess glaze, then put it on the cake plate.)
This cake can be frozen!