Sorry about the picture, it's not that good, but this cake is. I came across this recipe in a Sun Times magazine called Relish. Very simple cake to make, but a little too nutty for me. If you want, you can omit the nuts or go with a smaller amount. It actually might taste great with a caramel-pecan type sauce over the top, just a thought for next time. This cake would make a nice addition to a Thanksgiving table.
Eggnog Spice Bundt Cake
1 (181/4 oz.) box spice cake mix
1 (4-serving) box instant vanilla pudding mix
1 cup nonfat vanilla yogurt
1/2 cup canola oil
1 cup lite eggnog
3 egg whites
1 1/3 cups toasted chopped pecans
Preheat oven to 350 degrees. Coat a nonstick Bundt pan with cooking spray.
Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden toothpick comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.