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.
The Simple Ingredients:
For my pumpkin spice mix I combine allspice, cinnamon and nutmeg. I find making my own pumpkin spice is much cheaper than buying store bought – especially because these are spices are already in my ingredients cupboard to begin with! You can also add ginger and cloves but I prefer not to.
This cake also keeps well in the fridge for a 2-3 days – but odds are it’ll most likely be finished by then…
Want some more Fall treats?
If, like us, you can’t get enough of this cozy pumpkin bundt cake then we know you’ll simply love our delicious:
- Misty Ghost Sugar Cookies – Spooky yet sweet! Try these buttery ghost sugar cookies for your next Halloween party treat.
- Pumpkin & Cinnamon Swirls – perfectly spiced and warm pumpkin & cinnamon swirls are perfect for cozy fall nights and sweet treats!
- Mini Spider Cookies with Dark Chocolate Chunks – Chewy, rich, and loaded with dark chocolate chunks—perfectly creepy mini spider cookies for fall gatherings.
- Tahini & Cinnamon Swirls – Earthy tahini and aromatic cinnamon in soft, flaky swirls—a delicious seasonal twist for holiday spreads.
How to make the bundt cake?
Preheat the oven to 180C/356F. Grease and flour a 12-cup bundt tin with the vegetable oil and 2-3 tablespoons of flour. Add the flour, turning and tapping the tin as you go, until the whole surface has a light, even coating of flour. Remove any excess flour by sharply tapping the tin on a surface.
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!
Pumpkin & Pecan Bundt Cake
Ingredients
- 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
Instructions
- 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!