Main Ingredients:

1 1/4 cups sliced almonds
3 eggs
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) .

Cooking Preparation of the Recipe:

Heat oven to 350 degrees.
Spread almonds in single layer in 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 electric mixer, beat together eggs, pumpkin, spice and oil.
Blend in 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.

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