I found this recipe at All Recipes probably a year ago & never got around to making it. I guess the name of it challenged me, so I still wanted to make it. It has a glaze with pecans! Yum! And, it is baked in a Bundt pan.
1Preheat oven to 350°F. Grease a fluted tube pan (such as a Bundt).
2Place cake mix into a large mixing bowl. Beat in first 6 ingredients with an electric mixer, until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 minutes more. Pour batter into prepared tube pan.
Melt butter with 1/2 cups brown sugar, in a saucepan, over low heat, until brown sugar has dissolved; stir in pecans. Spoon half of pecan mixture over cake batter.
4Bake cake, until lightly browned at edges, and toothpick tests clean, about 1 hour. Cool cake in pan 15-20 minutes.
5Invert cake onto serving platter. Allow cake to cool completely, before drizzling rest of pecan topping over cake. Makes 12 servings.
Nutrition: One slice 490 cal, 26.9 g fat (7.7 g sat), 92 mg chol, 450 mg sod, 181 mg potassium, 59.9 g carb, 2 g fiber, 4.9 protein, 42.4 g sugars