MENU
  • Print
    3K
  • Save
    587
  • Pinterest
    739
  • Email
    281
  • Facebook
    174

Pumpkin-Pecan Bundt Cake

Pumpkin-Pecan Bundt Cake
  • Prep 30 min
  • Total 2 hr 50 min
  • 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. ...MORE+ LESS-

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ 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

Hide Images
  • 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.

Expert 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
140
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment