Pecan Pumpkin Bundt Cake
A moist, spiced pumpkin bundt cake with crunchy pecans, perfect for fall gatherings or holiday desserts, complemented by whipped cream or Cool Whip for added richness.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter a large Bundt cake pan liberally.
- Mix and beat the first seven ingredients for 5 minutes.
- Add 1/2 cup chopped pecans to the batter.
- Place whole pecans on the bottom and sides of the pan, secured with a pat of butter.
- Pour batter into the prepared pan.
- Bake for 40 minutes at 350°F.
- Let cool for 15 minutes.
- Loosen the center and sides of the cake.
- Invert the cake and cool on a wire rack.
- Serve with Cool Whip or whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have pecans, walnuts or almonds can be used as a substitute. Make sure to mix the batter thoroughly for the best texture. To make it even more festive, try adding a pinch of nutmeg or cloves alongside the cinnamon. This cake can also be adapted into a Pineapple Pecan Cake by incorporating crushed pineapple.
Serving Suggestions
This Pecan Pumpkin Bundt Cake is delightful served with a dollop of Cool Whip or whipped cream on top. You can also sprinkle additional chopped pecans for added crunch. Pair it with a warm cup of coffee or spiced tea to enhance the seasonal flavors. It makes a fantastic dessert for fall gatherings, alongside dishes like Broccoli Topped Potatoes or during Thanksgiving celebrations.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or place the whole cake in a preheated oven at 300°F for 10-15 minutes until warmed through. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pumpkin Bundt Cake contains roughly 252 calories, with 2g protein, 14g carbohydrates, and 22g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and puree the pumpkin until smooth before measuring out one cup for the recipe. This can add a fresher flavor, but ensure it's well-drained to avoid excess moisture in the cake.
How do I make this cake gluten-free?
To make this Pecan Pumpkin Bundt Cake gluten-free, substitute the spice cake mix with a gluten-free cake mix. Check the label to ensure it has similar ingredients to maintain flavor, and adjust the baking time as needed, since gluten-free cakes can sometimes require a slightly different cooking time.
What can I do if my cake sticks to the pan?
If your cake sticks to the pan, run a thin knife around the edges and gently shake the pan to loosen it. If it still doesn’t come out, try placing it in the freezer for 15-20 minutes before attempting to invert it again. Ensure to butter the pan liberally and consider using a non-stick baking spray for easier release.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).