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Ingredients

Adjust Servings:
For the Cake
Butter – 1 cup
Sugar – 1 cup
Brown Sugar – 1 cup Light
Eggs – 4
Pumpkin Puree – 1 ½ cup Canned
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 Whole
Pecans – 1 cup Toasted, chopped
For the Candied Pecans
Sugar – ¼ cup
Pumpkin Pie Spice – ¼ tsp
Salt – 1 pinch
Pecans – 1 cup Roughly chopped
For the Icing
Brown Sugar – 1 cup Light
Cream – ⅓ cup Heavy
Butter – ¼ cup
Powdered Sugar – 1 cup
Vanilla Extract – 1 tsp

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Pumpkin-Spice Bundt Cake

Pumpkin-Spice Bundt Cake

  • 2h 15 min
  • Serves 12
  • Medium

Ingredients

  • For the Cake

  • For the Candied Pecans

  • For the Icing

Recipe

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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!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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