Menu

Pumpkin-Pecan Bundt Cake

  • Save Recipe
Pumpkin-Pecan Bundt Cake
  • Prep 30 min
  • Total 2 hr 50 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
Updated Aug 31, 2017

Ingredients

Cake

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

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan.
  • tip 2
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
  • tip 3
    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

280 Calories, 16g Total Fat, 2g Protein, 33g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
220mg
9%
Potassium
85mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
4%
Sugars
21g
Protein
2g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved