Name: Pumpkin-Spice Bundt Cake
Yield: 12 Servings
Ingredients: Butter: 1 cup; Sugar: 1 cup; Brown Sugar: 1 cup; Eggs: 4; Pumpkin Puree: 1 ½ cup; Vanilla Extract: 2 tsp; Wheat Flour: 3 cups; Baking Powder: 1 tbsp; Pumpkin Pie Spice: 1 ½ tsp; Baking Soda: ½ tsp; Salt: ½ tsp; Buttermilk: 1 cup; Pecans: 1 cup; Sugar: ¼ cup; Pumpkin Pie Spice: ¼ tsp; Salt: 1 pinch; Pecans: 1 cup; Brown Sugar: 1 cup; Cream: ⅓ cup; Butter: ¼ cup; Powdered Sugar: 1 cup; Vanilla Extract: 1 tsp

Ingredients

For the Cake

Butter – 1 cup

Sugar – 1 cup

Brown Sugar

Light

– 1 cup

Eggs – 4

Pumpkin Puree

Canned

– 1 ½ cup

Vanilla Extract – 2 tsp

Wheat Flour – 3 cups

Baking Powder – 1 tbsp

Pumpkin Pie Spice – 1 ½ tsp

Baking Soda – ½ tsp

Salt – ½ tsp

Buttermilk

Whole

– 1 cup

Pecans

Toasted, chopped

– 1 cup

For the Candied Pecans

Sugar – ¼ cup

Pumpkin Pie Spice – ¼ tsp

Salt – 1 pinch

Pecans

Roughly chopped

– 1 cup

For the Icing

Brown Sugar

Light

– 1 cup

Cream

Heavy

– ⅓ cup

Butter – ¼ cup

Powdered Sugar – 1 cup

Vanilla Extract – 1 tsp

Recipe

As we move deeper into the fall season, pumpkin spice starts to permeate the air. Pumpkin spice-flavored everything pops up in coffee shops and on store shelves — it is the flavor of autumn, after all. With that in mind, today, Cook It wants to share with you a recipe for a pumpkin-spice bundt cake. Not only is it literally the definition of fall vibes, but it also has the potential to become the highlight of your fall baking.

So this is the one thing you need to know about this dessert. This decadent pumpkin Bundt cake featuring a thick and fudgy brown sugar icing and mouth-watering homemade candied pecans will satisfy your every expectation. Grab your favorite flannel, get cozy in the kitchen, and let’s make a cake!

Steps

1 Done	Prepare the Cake Preheat the oven to 350 °F.
2 Done	Beat butter until creamy before gradually introducing regular and brown sugar and beating until fluffy.
3 Done	Next, add eggs, one at a time, beating just until blended. Add pumpkin and vanilla, once again beating just until blended.
4 Done	Combine flour, baking powder, pumpkin pie spice, baking soda, and salt. Add the mixture to the butter blend alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed just until incorporated after each addition.
5 Done	Stir in chopped toasted pecans.
6 Done	Transfer the batter into a 12-cup Bundt pan greased with shortening and sprinkled with flour.
7 Done	Bake for 50–60 minutes before cooling in the pan on a wire rack for 10 minutes, then removing from the pan, and cooling completely. Meanwhile, prepare candied pecans.
8 Done	Prepare Candied Pecans Combine sugar, pumpkin pie spice, and a pinch of salt in a saucepan and place it over medium heat.
9 Done	Add pecans, and cook, continually stirring, until the sugar melts and wholly coats the pecans (approximately 8 minutes).
10 Done	Spray wax paper with cooking spray before spreading the nuts on the surface. Let them cool for 20 minutes.
11 Done	Prepare the Brown Sugar Icing Combine brown sugar, cream, and butter in a small saucepan and bring it to boil, stirring often.
12 Done	Let boil, while continuing to stir, for a minute before removing the pan from heat.
13 Done	Gradually add powdered sugar and vanilla and whisk until smooth.
14 Done	Assemble the Cake Immediately cover the cake with the icing, allowing it to drip down the sides. Top with the candied pecans while the icing is still warm.

Make sure to use the icing immediately, while it's still warm — thus, you will ensure your cake has spectacular texture and majestic presentation. Enjoy your fall, and making this pumpkin-spice bundt cake, and don't forget to share this fantastic recipe with your friends!

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