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.
Recipes
Pumpkin Pecan Bundt Cake
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Pumpkin Pecan Bundt Cake

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
- Preheat oven to 350 degrees.
- 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.
- Pour into a buttered and floured bundt pan. Bake 35-40 minutes or until tooth pick inserted into center comes out clean.
Icing
- Sift the powdered sugar and ground cinnamon together.
- 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.
- Slowly drizzle the milk in and beat with a wooden spoon until smooth.
- Slowly add the powdered sugar one cup at a time mixing with the spoon between each addition until mixture is lump-free.
- Fold in the pecan pieces.
- 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.