Pumpkin Pecan Bundt Cake

This delicious cake is moist, tender, and oh-so-beautiful too!

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There’s no better way to welcome fall than with this gorgeous pumpkin pecan Bundt cake. It’s the best pumpkin spice cake I’ve ever had, and your house will never smell better. Moist and delicious with beautiful pumpkin spice, it’s topped with a rich maple cream cheese icing or glace. Both are made with the same ingredients, but you can choose between a thicker icing or a drizzled glaze. All I typically do is spoon the icing in a decorative but rustic way over the top, but you can put it in a pastry bag with a star tip to decorate the bundt cake as you like or thin the icing to create a glaze that will run down the sides. Either way, they’re both perfect to round out the flavors of fall.

Why you’ll want this all fall

Hearty, moist tender crumb

Pumpkin spice

Warm cinnamon and clove

Toasty pecans

Creamy maple icing

An out-of-this-world delicious pumpkin spice cake with perfectly toasted pecans and rich maple icing!

Here’s what you need

Dry Ingredients

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground ginger powder
• Ground cloves
• Salt -leave out if you only have salted butter
• Zest of an orange -be sure just to zest the orange exterior
• Toasted pecans -toasting intensifies flavors

Wet Ingredients

• Unsalted butter -softened
• Light olive oil -or the light vegetable oil you have on hand
• Granulated sugar
• Light brown sugar
• Eggs at room temperature
• Pure vanilla extract
• Baking soda
• Milk
• Can pumpkin puree -not pumpkin pie filling!

Maple-Cream Cheese Icing

• Cream cheese -softened
• Confectioner’s sugar
• Maple syrup
• Milk or more maple syrup

How to Make Pumpkin Pecan Bundt Cake

1. Preheat the oven to 325 °F. 160 °F.
2. Place the pecans in a baking pan and toast them in the preheated oven for 7 minutes.
3. Once they have cooled completely, transfer them to a food processor fitted with the blade attachment and pulse until finely chopped. Set aside.
4. Combine all the dry ingredients (except for the pecans) in a large bowl and whisk them together.
5. Add the butter, sugar, oil, and vanilla into the bowl of a tabletop mixer fitted with the whisk attachment.
6. Beat on medium speed for 3-4 minutes.
7. Add the eggs one at a time until incorporated.
8. Mix the baking soda into the milk, then add it to the mixer along with the pumpkin puree.
9. Beat everything together until combined.
10. While the mixer is running on low speed, add the dry ingredients in several batches.
11. Reserve 1/4 of the flour mixture and add it to the ground pecans.
12. Toss together and add to the mixer.
13. Beat until combined.
14. Grease the inside of a 12-cup Bundt Pan and place it over a half-sheet pan.
15. Transfer the batter to the pan.
16. Smooth out the top and tap the bottom of the pan on the counter.
17. Bake on the center rack of the preheated oven for 55-60 minutes or until a skewer inserted into the center comes out clean or with some moist crumbs attached.
18. Loosen the sides of the cake with a butter knife or a spatula and allow the cake to cool to room temperature.

Make the Icing

1. Add the cream cheese and sugar to the bowl of a tabletop mixer fitted with the paddle or whisk attachment.
2. Beat until smooth.
3. Add the maple syrup and beat until smooth or until the desired consistency has been achieved.
4. Carefully transfer the cake to a serving platter and decorate it with the frosting.

Make ahead/Freezer instructions

If you’d like to have a little slice of heaven right in your freezer all of fall, this is the recipe. Cut slices of your cooled cake or any leftover cake from dessert and place them on a baking tray lined with parchment paper. Chill in the freezer until the slices are frozen, and then transfer them to freezer-safe bags or containers. The cake slices will keep fresh for a month. Anytime you want to sneak a piece, let it come to room temperature and enjoy with coffee!

Serving

I don’t even need a fork for this scrumptious piece of fall. However, I serve this to everyone else with a hot cup of coffee. I like putting it on a pretty crystal-cut pedestal cake stand to let people know how special it is, so don’t be afraid to use your most beautiful cake stand or platter. Make a pot of coffee and start serving. Your guests will be blown away by how good this pumpkin pecan cake is and will compare every other future pumpkin spice item they eat to this. I can’t wait for you to make this. Kali Orexi!

More pumpkin recipes

• Ruffled Pumpkin Pie (Phyllo Crinkle)
• Pumpkin Phyllo Pie Bars
• Pumpkin Pie Bars
• Greek Pumpkin Tart with Feta & Phyllo
• Greek Style Pumpkin Baklava Phyllo Triangles
• PUMPKIN CHEESECAKE

Continue to Content

Pumpkin Pecan Bundt Cake

Yield: 10-12 servings

Welcome Autumn with this gorgeous Pumpkin Pecan Bundt Cake. This cake is moist, tender and oh so beautiful too!

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Ingredients

The Dry Ingredients:

• 3 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• zest of an orange
• 3 cups (330g) toasted pecans

The Wet Ingredients:

• 1/2 pound unsalted butter, softened
• 1/2 cup light olive oil
• 1 cup granulated sugar
• 1 cup light brown sugar
• 4 eggs at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 cup milk
• 1 (15-ounce/425g) can pumpkin puree

For the Maple-Cream Cheese Icing:

• 8 oz (230g) cream cheese, softened
• 1 cup confectioner's sugar
• 1/4 cup maple syrup
• 2-3 tablespoons milk or more maple syrup

Instructions

1. Preheat the oven to 325 °F. 160 °F.
2. Place the pecans in a baking pan and toast them in the preheated oven for 7 minutes. Once they have cooled completely, transfer them to a food processor fitted with the blade attachment and pulse until finely chopped. Set aside.
3. Combine all of the dry ingredients (except for the pecans) in a large bowl and whisk them together.
4. Add the butter, sugar, oil, and vanilla into the bowl of a table-top mixer that has been fitted with the whisk attachment. Beat on medium-speed for 3-4 minutes.
5. Add the eggs one at a time until incorporated.
6. Combine the baking soda with the milk and mix it together then add it to the mixer along with the pumpkin puree. Beat until combined.
7. While the mixer is running on low-speed add the dry ingredients in several batches. Reserve 1/4 of the flour mixture and add it to the ground pecans. Toss together and add to the mixer. Beat until combined.
8. Grease the inside of a 12-cup Bundt Pan and place it over a half-sheet pan.
9. Traansfer the batter to the pan. Smooth it out and tap the pan.
10. Bake on the center rack of the preheated oven for 55-60 minutes or until a skewer that has been inserted into the center comes out clean or with some crumbs attached.
11. Loosen the sides of the cake with a butter knife or with a spatula and allow the cake to cool to room-temperature.
12. Make the Icing: In the bowl of a table-top mixer that has been fitted with the paddle or whisk attachment, add the crram cheese and the sugar. Beat until smooth. Add the maple syrup and beat until smooth and until the desired consistency has been achieved.
13. Carefully transfer the cake to a serving platter and decorate it with the frosting.
14. Kali Orexi!.

Notes

Freezer Instructions: Leftover cake can be sliced and placed on a baking tray that has been lined with parchment paper. Chill in the freezer until the slices are frozen and then transfer them to freezer-safe bags or containers. The cake slices will keep fresh for a month. That them at room -temperature and enjoy with coffee!

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