Pumpkin Pecan Bundt Cake Recipes
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE
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
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
PUMPKIN-PECAN BUNDT CAKE
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
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
PUMPKIN-SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS RECIPE
Candied pecans and a rich, buttery icing turn a simple pumpkin Bundt cake into a grande finale dessert. For the smoothest texture and most impressive presentation, make sure the icing is still warm when you spoon it over the cake. Pick out your favorite cake stand and put this beautiful Bundt cake on display at your next party.
Provided by Pam Lolley
Categories Bundt Cakes
Time 3h
Yield Serves 12
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
- Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.
- Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
- Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
- Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.
BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE
Bourbon-Spiked Pumpkin Pecan Bundt Cake
Provided by Stevia In The Raw Bakers Bag
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. Spray 12-cup bundt pan with cooking spray. Beat brown sugar, Stevia In The Raw® Bakers Bag, 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.
More about "pumpkin pecan bundt cake recipes"
EASY PUMPKIN PECAN BUNDT CAKE RECIPE
From recipeland.com
3/5 (4)Calories 263 per servingTotal Time 1 hr
PUMPKIN SPICE BUNDT CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (9)Total Time 1 hr 30 minsServings 14Calories 296 per serving
PUMPKIN PECAN BUNDT CAKE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
Estimated Reading Time 1 min
10 BEST BUTTER PECAN BUNDT CAKE RECIPES | YUMMLY
From yummly.com
PUMPKIN PECAN BUNDT CAKE WITH CHOCOLATE MAPLE DRIZZLE ...
From vanillaandbean.com
Estimated Reading Time 7 mins
- Open the can of coconut milk and whisk the solids and liquids together. Measure out 1/2 cup and pour it into a medium bowl. Add the maple syrup and cocoa powder. Whisk until the ingredients are smooth. There may be a few lumps left, just do the best you can. Strain into a lidded storage container and set in fridge to thicken while you make the cake.
- Throughly coat a 10" (25cm) bundt pan with coconut oil including the center. Using a pastry brush or paper napkin, be sure to get all the nooks and crannies. Set aside. Preheat the oven to 350F (180C) and set an oven rack in the center.
PUMPKIN BUNDT CAKE WITH MAPLE PECAN GLAZE(PALEO, GF ...
From wholesomelicious.com
Estimated Reading Time 4 mins
- Preheat the oven to 350 degrees and arrange the oven rack in the center position. Spray the inside of a 9 or 10 inch bundt pan with non-stick spray (I use coconut oil or avocado oil spray). Set aside.
- In a large bowl, stir together the dry ingredients: almond flour, arrowroot starch, pumpkin pie spice, cinnamon, baking soda, and salt.
- In another large bowl, beat together the wet ingredients: eggs, pumpkin, coconut sugar, oil, and vanilla extract.
- Combine the dry ingredients with the wet and use an electric mixer to completely combine. Once mixture is well combined, pour inside the prepared bundt pan. Transfer to the oven and bake for 40-45 minutes. This will depend on the size of the pan and oven. Be sure to check right at the 40 minute mark. Mine took 45 minutes in a 9 inch pan, a 10 inch will most likely be ready at 40 minutes.
BEST PECAN-PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE ...
From countryliving.com
Cuisine AmericanCategory Autumn, Thanksgiving, DessertServings 12Total Time 2 hrs
- Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes.
INCREDIBLE PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE ...
From julieblanner.com
Estimated Reading Time 8 mins
PUMPKIN PECAN BUNDT CAKE - FLOUR ON MY FACE
From flouronmyface.com
Estimated Reading Time 5 mins
PUMPKIN-PECAN BUNDT CAKE RECIPE | RECIPES.NET
From recipes.net
Estimated Reading Time 1 min
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM CHEESE GLAZE
From justsotasty.com
Estimated Reading Time 5 mins
- Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
GLAZED PUMPKIN-PECAN CAKES | BETTER HOMES & GARDENS
From bhg.com
- Preheat oven to 325°F. Generously grease and flour ten 3 3/4- to 4-inch fluted individual tube pans or one 10-inch fluted tube pan. Remove 2 tsp. zest and squeeze juice from orange. Set juice aside for glaze.
- In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined.
- Sprinkle about 1 Tbsp. pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Or sprinkle all of the pecans in 10-inch pan and top with all of the batter. Bake 30 to 35 minutes for mini cakes, 45 to 50 minutes for 10-inch cake, or until a wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan(s); cool completely on wire rack.
- Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (3 to 4 tsp.) to reach drizzling consistency.
APPLE PUMPKIN BUNDT CAKE - JULIA'S ALBUM
From juliasalbum.com
- In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
- Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.
RECIPE: THE BEST PECAN PUMPKIN BUNDT CAKE - POOFY CHEEKS
From poofycheeks.com
Estimated Reading Time 3 mins
PUMPKIN POUND CAKE WITH MAPLE PECAN GLAZE RECIPE
From thespruceeats.com
Calories 307Saturated Fat 10g 49%Cholesterol 95mg 32%Total Fat 18g 23%
PUMPKIN PECAN YOGURT BUNDT CAKES - SWEET CS DESIGNS
From sweetcsdesigns.com
Estimated Reading Time 3 mins
BUTTER PECAN CAKE FILLING RECIPE - SHARE-RECIPES.NET
From share-recipes.net
PUMPKIN PECAN BUNDT CAKE - RECIPE | COOKS.COM
From cooks.com
10+ PUMPKIN BUNDT CAKE RECIPES TO COZY UP WITH THIS FALL ...
From allrecipes.com
PUMPKIN PECAN BUNDT CAKE - FLOUR ON MY FACE | RECIPE ...
From pinterest.ca
PUMPKIN-PECAN BUNDT CAKE | RECIPE | DESSERTS, PUMPKIN ...
From pinterest.ca
PUMPKIN BUNDT WITH CHEESECAKE PECAN FILLING RECIPES
From tfrecipes.com
PUMPKIN PECAN BUNDT CAKE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love