FOR THE CAKE: Preheat oven to 350°F. Grease and flour 12-cup Bundt pan or fluted tube pan. Sprinkle ¼ cup chopped pecans into bottom of pan; set aside.
In medium bowl combine all dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
In large bowl beat oil, eggs and Tate+Lyle® Honey Granules on high speed until blended, about 2 minutes. Add pumpkin, and beat on medium for 1 minute.
On low speed, add dry ingredients to honey mixture until smooth, about 1 minute. Add in remaining 1 ¼ cup pecans and mix until just combined.
Pour batter into prepared pan. Bake 50- 60 minutes or until toothpick inserted in center comes out clean. Do not over bake.
Cool 20-30 minutes in pan, then turn out onto wire rack to cool at least 90 minutes.
FOR THE GLAZE: Heat Tate+Lyle® Honey Granules and water on low heat.
Bring to a low boil; add butter and stir.
Bring back to a low boil and stir continuously for 2 minutes.
Remove from heat; cool slightly (about 5 minutes or less). Pour over cake. Sprinkle with extra honey granules and serve!