Preheat your oven to 350°F (175°C). Generously spray a bundt pan with non-stick cooking spray to prevent the cake from sticking later.

In a large mixing bowl, combine the angel food cake mix, Libby’s 100% pure pumpkin, pumpkin pie spice (or homemade pumpkin spice blend), and chopped pecans if you're using them. Mix well until the batter is smooth and evenly combined. Remember, you don't need to follow the instructions on the cake mix box—just use the dry mix itself. I like to add extra pumpkin pie spice for a stronger autumn flavor!

Pour the prepared batter into the sprayed bundt pan. Place the pan in the preheated oven and bake at 350°F (175°C) for 30 to 35 minutes, or until a knife inserted in the center comes out clean.

Allow the cake to cool in the bundt pan for about 10 minutes before attempting to remove it. After it has rested, carefully invert the pan to release the cake onto a wire rack or serving plate. I find letting the cake sit makes removal much easier and prevents breaking.