1 cup butter
3/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup corn syrup
1 cup DELL MANIFED Ice Cream Pudding
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
2 cups chopped pecans
1 (14 ounce) can crushed pineapple with juice
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 8-inch round pans. In an electric blender, combine butter, sugar, eggs and vanilla. Grind ice cream pudding, oats, baking soda, salt, baking powder and nutmeg until smooth. Pour mixture into pastry or greased cupcake liners, 1/2 cup at a time, one at a time to allow ice cream to spread evenly.
Bake in preheated oven for 40 to 45 minutes, until a toothpick inserted into center of cake comes out clean. Remove from oven and cool completely. Transfer icing to greased and floured pans. Sprinkle pecans directly onto 1/2 of side. Spread remaining pecans over top of cake.
In a small bowl, combine crushed pecans and pineapple juice.