Best 2 Pumpkin Pecan Bundt Cake Recipes

Indulge in the ultimate fall delight with our Pumpkin Pecan Bundt Cake, a symphony of warm spices, velvety pumpkin, and crunchy pecans. This moist and tender cake boasts a rich pumpkin flavor, perfectly complemented by the nutty crunch of pecans and a sweet, creamy glaze. Whether you're hosting a festive gathering or simply craving a cozy treat, this bundt cake is sure to impress.

Our collection of pumpkin pecan bundt cake recipes caters to diverse dietary preferences and skill levels. From classic bundt cake recipes to gluten-free and vegan variations, we've got you covered. Discover the perfect recipe to satisfy your sweet tooth and dietary needs.

For the traditionalists, our classic pumpkin pecan bundt cake recipe delivers a moist and flavorful cake with the perfect balance of spices and sweetness. If you're looking for a healthier option, try our gluten-free pumpkin pecan bundt cake recipe, which uses almond flour and coconut flour to create a delectable cake that's both nutritious and delicious.

Vegans can rejoice with our vegan pumpkin pecan bundt cake recipe, which uses plant-based ingredients to create a moist and flavorful cake that's every bit as satisfying as the classic version. And for those who love their cakes with an extra dose of decadence, our pumpkin pecan bundt cake with cream cheese frosting recipe is an absolute must-try.

No matter which recipe you choose, you'll be delighted by the moist texture, rich pumpkin flavor, and crunchy pecan topping of this classic fall treat. So preheat your oven, gather your ingredients, and let's embark on a baking journey that will fill your home with the irresistible aroma of pumpkin spice and pecans.

Here are our top 2 tried and tested recipes!

PUMPKIN-PECAN BUNDT CAKE

Pumpkin-Pecan Bundt Cake image

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.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 16

Number Of Ingredients 16

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup chopped pecans
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

Steps:

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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.
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.
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 Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g

BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE

Bourbon-Spiked Pumpkin Pecan Bundt Cake image

Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup brown sugar
½ cup Stevia In The Raw®
1 cup canola oil
3 large eggs
1 (15 ounce) can 100% pure pumpkin puree
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 cup caramel ice cream topping
2 tablespoons bourbon whiskey or apple juice
½ cup chopped pecans

Steps:

Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.
Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.
Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.
Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
Let stand 15 minutes.
Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 64.8 g, Cholesterol 46.8 mg, Fat 23.7 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 284.9 mg, Sugar 19.4 g

Tips:

Use fresh pumpkin puree: This will give your cake the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
Don't overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
Use a bundt pan with a nonstick coating: This will help the cake come out of the pan easily.
Let the cake cool completely before frosting it: This will help the frosting set properly.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This pumpkin pecan bundt cake is a delicious and festive dessert that is perfect for fall. It is moist and flavorful, with a tender crumb and a sweet, nutty topping. This cake is sure to be a hit at your next party or gathering.