Pecan-Pumpkin Bundt Cake

Rating
TweetSave
Yields1 Serving
 1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
 3 cups all purpose-flour, spooned and leveled, plus more for pan
 2 tsp pumpkin pie spice
 2 tsp baking powder
 1 tsp baking soda
 1 tsp kosher salt
 2 cups packed light brown sugar
 2 large eggs
 1 (15-ounce) can pure pumpkin puree
 ½ cup sour cream, at room temperature
 1 tsp pure vanilla extract
 ¾ cup chopped toasted pecans
Glaze
 3 oz cream cheese, at room temperature
 1 tbsp milk
 1 tsp pure vanilla extract
 ½ tsp kosher salt
 ¾ cup confectioners' sugar
 Chopped toasted pecans, for garnish
1

Make the cake: Preheat oven to 350°F. Butter and flour a 12-cup bundt pan. Whisk together flour, pie spice, baking powder, baking soda, and salt in a bowl.

2

Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating until incorporated after each addition. Beat in pumpkin puree, sour cream, and vanilla. Reduce mixer speed to low and slowly add flour, mixing just until incorporated. Fold in pecans. Transfer batter to prepared pan.

3

Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan for 20 minutes, then invert onto wire rack to cool completely. Transfer cake to a serving platter.

4

Make the glaze: Beat cream cheese, milk, vanilla, and salt on medium speed with an electric mixer until smooth. Gradually add sugar, beating until incorporated.

5

Drizzle cake with glaze and sprinkle with pecans.

Ingredients

 1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
 3 cups all purpose-flour, spooned and leveled, plus more for pan
 2 tsp pumpkin pie spice
 2 tsp baking powder
 1 tsp baking soda
 1 tsp kosher salt
 2 cups packed light brown sugar
 2 large eggs
 1 (15-ounce) can pure pumpkin puree
 ½ cup sour cream, at room temperature
 1 tsp pure vanilla extract
 ¾ cup chopped toasted pecans
Glaze
 3 oz cream cheese, at room temperature
 1 tbsp milk
 1 tsp pure vanilla extract
 ½ tsp kosher salt
 ¾ cup confectioners' sugar
 Chopped toasted pecans, for garnish

Directions

1

Make the cake: Preheat oven to 350°F. Butter and flour a 12-cup bundt pan. Whisk together flour, pie spice, baking powder, baking soda, and salt in a bowl.

2

Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating until incorporated after each addition. Beat in pumpkin puree, sour cream, and vanilla. Reduce mixer speed to low and slowly add flour, mixing just until incorporated. Fold in pecans. Transfer batter to prepared pan.

3

Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan for 20 minutes, then invert onto wire rack to cool completely. Transfer cake to a serving platter.

4

Make the glaze: Beat cream cheese, milk, vanilla, and salt on medium speed with an electric mixer until smooth. Gradually add sugar, beating until incorporated.

5

Drizzle cake with glaze and sprinkle with pecans.

Pecan-Pumpkin Bundt Cake
IngredientsDirections