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 2 hr 50 min
- Servings 16
- Ingredients 16
Ingredients
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
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Step1Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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Step2In 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.
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Step3Bake 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.
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Step4In 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.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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