Fig Preserves Cake 1 box spice cake mix 3 eggs 1 box vanilla pudding 1 c water 1/2 c oil 1 c mashed figs 1/2 c pecans Mix & fold in figs and nuts. Pour in greased/floured Bundt pan. Bake 40 min 350°. Glaze or sprinkle with powdered sugar. Freezes well. NOTE: If using fig preserves, reduce water to 1/2 cup.