3 cups all-purpose flour
2 tsp. baking soda
1 tsp. pumpkin pie spice
½ tsp. salt
2 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 tsp. vanilla
1 ½ cup Gina’s Southern Style Gourmet Pumpkin Spread
For the Maple-Pecan Glaze:
4 tablespoons butter (unsalted)
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
½ cup powdered sugar
Optional: 3 tablespoons pecans (pieces, or finely chopped pecans)
Preheat oven to 350 degrees. Spray a Bundt pan (10-inch) with nonstick cooking spray. In medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, combine sugar and oil with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add in vanilla extract and mix together.
Add flour mixture (little at a time) to egg mixture, beating well after each addition. Add pumpkin spread and mix until combined. Transfer batter to Bundt pan.
Bake for 60 minutes or until toothpick inserted comes out clean. Remove from oven and place on wire cooling rack.
For Maple Pecan Glaze:
In a small saucepan, combine butter, maple syrup and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift powdered sugar into the hot mixture. Whisk until smooth. Let cool for about 15 minutes, until slightly thickened. Stir in the chopped pecans and drizzle over cooled cake.