"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PUMPKIN PECAN BUNDT, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


1 pkg. spice cake mix (18 oz.)
1 cup canned pumpkin
c. salad oil
1 small pkg. vanilla instant pudding mix
3 eggs
1 tsp. cinnamon
c. water
c. chopped pecans

Mix together all ingredients except pecans. Beat with mixer on medium speed for 5 minutes. Stir in pecans. Pour into greased and floured bundt pan.

Bake at 350 for 40-45 minutes (or until toothpick inserted comes out clean). Let cool 10-15 minutes before removing from pan. Serve with cool whip (or the topping used below):


1-8 oz. cream cheese softened
1 c. powdered sugar
c. canned pumpkin (the remainder of a small can)
tsp. pumpkin pie spice
1-8 oz. cool whip

Blend well together the cream cheese and powdered sugar. Add the pumpkin and pumpkin pie spice and blend into cream cheese mixture. Add the cool whip and blend well again.




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