Pumpkin-Pecan Bundt Cake

Name: Pumpkin-Pecan Bundt Cake
Prep time: 30 min
Total time: 2 h 50 min
Yield: 16
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; 3 eggs; 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

Ingredients:16
Servings:16

By Betty Crocker Kitchens(Opens in a new tab)Updated 08/31/2017

Pumpkin-Pecan Bundt Cake

Ingredients:16
Servings:16

An easy, yet impressive dessert that’s perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.

Pumpkin-Pecan Bundt Cake

Prep time:30 min
Total time:2 hr 50 min
Ingredients:16
Servings:16

Ingredient

Cake

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
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup chopped pecans

Glaze

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

Step 1
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

Step 2
In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.

Step 3
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Step 4
In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

Recipe Tips

It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan.
You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Another method is to heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Facts

Nutrition facts are not available for this recipe

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Recipe Tips

It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan.

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Another method is to heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

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Pumpkin-Pecan Bundt Cake

Pumpkin-Pecan Bundt Cake

Pumpkin-Pecan Bundt Cake

Ingredient

Cake

Glaze

Instructions

Recipe Tips

Nutrition Facts

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Related Products

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Related Recipes

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Bake Up Something Special

Pumpkin-Pecan Bundt Cake

Pumpkin-Pecan Bundt Cake

Pumpkin-Pecan Bundt Cake

Ingredient

Cake

Glaze

Instructions

Recipe Tips

Nutrition Facts

Related Products

Related Recipes

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