Caramel-Nut Spice Cake
From: Joyce,.CA

1 package spice cake mix
1 package butterscotch instant pudding mix
4 eggs
1 cup water
3/4 cup oil
24 caramels (about 1/2 of a 14-oz pkg)
3 Tablespoons water
1/4 cup chopped walnuts

Preheat oven to 350 degrees. Combine cake mix, pudding mix, eggs, water and oil in a large bowl; beat until well blended. Pour into a greased Bundt pan. Bake for about 45 minutes or until toothpick inserted in center comes out clean. Allow cake to cool in pan on a wire rack for 20 minutes. Invert cake onto a serving plate.

In a medium microwave-safe bowl, combine caramels and 3 Tablespoons water. Microwave on medium-high power (80%) for 3 minutes, stirring after each minute. Stir in walnuts. Drizzle caramel mixture over warm cake. Allow cake to cool completely. Store in an airtight container.