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Pumpkin-Pecan Bundt Cake

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  • Prep 30 min
  • Total 2 hr 50 min
  • Servings 16
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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.
By Betty Crocker Kitchens
Updated Aug 31, 2017
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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

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

Nutrition Facts are not available for this recipe
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