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Pumpkin-Pecan Bundt Cake

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By Betty Crocker Kitchens
Updated Aug 31, 2017
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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.

Pumpkin-Pecan Bundt Cake

  • Prep Time 30 min
  • Total 2 hr 50 min
  • Servings 16
  • Ingredients 16
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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

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.

Nutrition

Nutrition Facts are not available for this recipe

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