Pumpkin & Pecan Bundt Cake
This bundt cake recipe is simply glorious. It's one of the tastiest ways to cook pumpkin, but throw in some pecan, pumpkin spice and some cream cheese frosting and you've got yourself a fall showstopper.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Servings: 12 slices
- 225 g butter room temperature
- 3 cups plain flour and more for the pan
- 2 tsp pumpkin spice
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 2 cups light brown sugar
- 2 large eggs
- 450 g pumpkin puree
- 1/2 cup soured cream room temperature
- 1 tsp vanilla extract
- 3/4 cup chopped pecans plus extra to decorate
- 1 tbsp vegetable oil
For the Glaze
- 90 g cream cheese
- 1 tbsp milk
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 cup icing sugar
Preheat the oven to 180C/356F. Grease and flour a 12-cup bundt tin with the vegetable oil and 2-3 tablespoons of flour.
Beat the butter and sugar with an electric whisk on low speed until light and fluffy. Add the eggs, one at a time, beating until combined. Add the pumpkin puree, soured cream and vanilla and beat until combined. Add the flour, pumpkin spice, baking powder, bicarbonate of soda and salt until incorporated into the wet mixture. Fold in the pecans and pour into the bundt pan.
Bake for 50-55 minutes or until a toothpick can come cleanly out of the cake. Let the cake cool in the pan for 20 minutes and then take the cake out to cool completely on a wire rack.
To make the glaze, beat the cream cheese, milk, vanilla extract and salt until smooth. Gradually add the sugar and beat until incorporated and thickened. Drizzle the cake with the glaze and sprinkle with pecans. Enjoy!