Impressive Pumpkin-Spice Bundt Cake

IMPRESSIVE PUMPKIN-SPICE BUNDT CAKE
CAKE:
1 c. butter, softened
1 c. sugar
1 c. packed light brown sugar
4 eggs
1 ½ c. canned pumpkin
2 t. vanilla
3 c. flour, more for pan dusting
1 T. baking powder
1 ½ t. pumpkin pie spice
1/2 t. salt
1 c. whole buttermilk
1 c. chopped toasted pecans
Shortening
CANDIED PECANS:
¼ c. sugar
¼ t. pumpkin pie spice
Pinch salt
1 c. roughly chopped pecans
BROWN SUGAR ICING:
1 c. packed light brown sugar
1/3 c. heavy cream
¼ c. butter
1 c. powdered sugar
1 t. vanilla

1. CAKE: Preheat oven 350. Beat butter with mixer until creamy. Add sugars and beat until fluffy. Add eggs, one at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
2. Stir together flour, baking powder, pumpkin pie spice, baking soda and salt.
3. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans.
4. Spoon batter into greased (with shortening) and floured 12 c. Bundt pan.
5. Bake until wooden pic inserted in center comes out clean, 50-60 minutes. Cool in pan for 10 minutes, remove from pan and cool completely.
6. CANDIED PECANS: Stir together ¼ c. sugar, ¼ t. pumpkin pie spice and pinch of salt in heavy saucepan over medium heat.
7. Add 1 c. chopped pecans, cook, stirring constantly, until sugar melts and coats pecans, 8 minutes. Sugar will appear grainy before it melts and coats pecans. Spread on lightly greased (with PAM) wax paper and cool 20 minutes.
8. BROWN SUGAR ICING: Bring 1 c. sugar, 1/3 c. heavy cream and ¼ c. butter to boil in 1-quart saucepan over medium, stir often.
9. Boil, stirring often, 1 minute. Remove from heat.
10. Gradually whisk in 1 c. powdered sugar and 1 t. vanilla until smooth.
11. Spoon icing over top of cake, allowing to drip down sides.
12. Top with CANDIED PECANS while icing is still soft.