adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin-Pecan Bundt Cake
Pumpkin-Pecan Bundt Cake
0 Likes
Prep Time:
30 minutes
Total Time:
2 hours 50 minutes
Delicious pumpkin cake with pecans and brown sugar-nutmeg glaze - a showstopper dessert for any occasion!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup chopped pecans
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy whipping cream
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons chopped toasted pecans
Instructions:
  • Preheat the oven to 350°F and generously coat a 12-cup fluted tube cake pan with baking spray that includes flour.
  • Combine cake mix, pumpkin, water, oil, eggs, cinnamon, ginger, and 1/2 teaspoon nutmeg in a large bowl. Use an electric mixer on medium speed to beat the mixture for 2 minutes, remembering to scrape the bowl occasionally. Add 3/4 cup pecans and mix. Pour the batter into a pan.
  • Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let it rest for 20 minutes before transferring to a cooling rack. Allow it to cool completely for about 1 hour.
  • In a small saucepan, melt butter with brown sugar, a pinch of nutmeg, and whipping cream over medium heat until it boils. Let it boil for 1 minute, then remove from heat and transfer to a bowl. Cool for 20 minutes. Whisk in powdered sugar and vanilla until smooth. Pour over cake, sprinkle with 2 tablespoons pecans, and store uncovered at room temperature.

Similar Recipes