Recipes

Pumpkin Pecan Bundt Cake

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Who doesn’t love a good bundt cake!? This mouthwatering recipe is from food and family blog site flouronmyface.com and features a delicious spiced caramel icing.

Pumpkin Pecan Bundt Cake

pumpkin

Photo: flouronmyface.com

INGREDIENTS:

Cake

  • 1 pkg butter pecan cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup water
  • 1 cup canned pumpkin
  • 1 package 3 oz vanilla pudding (not instant)
  • 2 tsp pumpkin pie spice
  • 1/2 cup pecan pieces

Icing

  • 1/4 cup butter
  • 1/2 cup light brown sugar
  • 1/4 cup milk
  • 1 3/4 cup sifted powdered sugar
  • 1 tsp ground cinnamon.
  • 1/2 cup pecan pieces

INSTRUCTIONS:

Cake

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients except the pecans in a large bowl. Beat about 30 seconds to moisten, then beat 3 minutes on high. Fold pecan pieces into batter.
  3. Pour into a buttered and floured bundt pan. Bake 35-40 minutes or until tooth pick inserted into center comes out clean.

Icing

  1. Sift the powdered sugar and ground cinnamon together.
  2. In a medium sauce pan bring the butter and brown sugar to a boil for one minute or until slightly thickened. Remove from heat and cool slightly.
  3. Slowly drizzle the milk in and beat with a wooden spoon until smooth.
  4. Slowly add the powdered sugar one cup at a time mixing with the spoon between each addition until mixture is lump-free.
  5. Fold in the pecan pieces.
  6. Pour over top of the cooled bundt cake.

If the mixture starts to harden before you glaze the cake, return the pot to the burner and heat on low, adding 1 Tbsp. of milk until you get a thin enough consistency to pour.

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