1 1/4 cups sliced almonds
1 16-ounce can pumpkin (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
1/2 cup vegetable oil
1 package yellow cake mix (1 pound, 2 1/4 ounces)
1 teaspoon grated orange peel
Orange glaze (see below).
Heat oven to 350 degrees. Spread almonds in a single layer in a shallow pan. Place in cold oven; toast at 350 degrees for 9-11 minutes, stirring occasionally, until lightly toasted. Cool. Butter Bundt pan, then coat with 1/2 cup almonds. In an electric mixer, beat together eggs, pumpkin, spice and oil. Blend in the cake mix. Beat on medium speed for 2 minutes. Stir in orange peel and remaining 3/4 cup almonds. Pour into prepared pan. Bake in preheated oven 45-55 minutes, until pick inserted in center, comes out clean. Cool. Invert onto serving plate and drizzle with orange glaze. Makes 10-12 servings.