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Home » Cakes » Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake

Published: Sep 27, 2015 · Modified: Sep 15, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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A Pumpkin Pecan Bundt Cake with spiced caramel icing is a perfect fall dessert recipe to help you celebrate the turning of the leaves and cooler temperatures of the fall season.

Overhead view of Pumpkin Pecan Bundt cake served on a vintage glass cake stand.

I found this Pumpkin Pecan Bundt Cake with Spiced Caramel Icing recipe in one of my vintage cookbooks.

A pecan spice bundt cake on a glass cake stand before cutting.

It is one of those easy cake recipes that start with a cake mix and includes a box of pudding mix.

The original recipe called for a box of Spiced Cake mix. I accidently picked up a box of Butter Pecan cake mix.

Instead of running out to the store to buy the Spiced Cake mix I went ahead and used the Butter Pecan Cake mix.

It tastes so good I am glad I was being lazy that day. The cake is moist and tender. Each bite is packed full of pumpkin, spice and pecan flavor.

The Spiced Caramel Icing is just the right amount of sweet to go with the cake flavors.

Pumpkin Pecan Bundt Cake Ingredients

  • 1 package butter pecan cake mix
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ cup water
  • 1 cup canned pumpkin
  • 1 package 3 oz vanilla pudding (cook style)
  • 2 teaspoons pumpkin pie spice
  • ½ cup pecan pieces

How to make the cake

  1. Combine all the ingredients except the pecans in a large bowl.
  2. Beat about 30 seconds to moisten.
  3. Beat 3 minutes on high.
  4. Fold pecan pieces into batter.
  5. Pour into a buttered and floured Bundt pan.
  6. Bake 35-40 minutes on 350 degrees or until tooth pick inserted into center comes out clean.

Spice Caramel Icing Ingredients

  • ¼ cup butter
  • ½ cup light brown sugar
  • ¼ cup milk
  • 1 ¾ cup sifted powdered sugar
  • 1 teaspoon ground cinnamon.
  • ½ cup pecan pieces

Directions

  1. Sift the powdered sugar and ground cinnamon together.
  2. In a medium sauce pan bring the butter and brown sugar to a boil for one minute or until slightly thickened.
  3. Remove from heat and cool slightly.
  4. Slowly drizzle the milk in and beat with a wooden spoon until smooth.
  5. Slowly add the powdered sugar one cup at a time mixing with the spoon between each addition until mixture is lump free.
  6. Fold in the pecan pieces.
  7. Pour over top of the cooled Pumpkin Pecan Bundt cake.
  8. If the mixture starts to harden before you glaze the Pumpkin Pecan Bundt cake return the pot to the burner and heat on low. Adding 1 tablespoon of milk until you get a thin enough consistency to pour.

Variations

Cake mix flavor: Pumpkin, vanilla or even chocolate cake mix can be used.

More Fall Recipes

  • Amazing Pumpkin Pie Recipe
  • Pumpkin Cranberry Muffins
  • The Best Cranberry Bread Ever
  • Pumpkin Spice Cranberry Trifle

Print the Pumpkin Pecan Bundt Cake recipe below

Overhead view of Pumpkin Pecan Bundt cake served on a vintage glass cake stand.

Pumpkin Pecan Bundt Cake

Arlene Mobley - Flour On My Face
Pumpkin Pecan Bundt Cake is packed full of your favorite Fall flavors.
5 from 5 votes
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Prep Time 8 mins
Cook Time 40 mins
Total Time 48 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 526 kcal

Ingredients  

Cake

  • 1 package butter pecan cake mix
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ cup water
  • 1 cup canned pumpkin
  • 1 box cook and serve vanilla pudding (3 oz)
  • 2 teaspoons pumpkin pie spice
  • ½ cup pecan pieces

Icing

  • ¼ cup butter
  • ½ cup light brown sugar
  • ¼ cup milk
  • 1 ¾ cup sifted powdered sugar
  • 1 teaspoon ground cinnamon.
  • ½ cup pecan pieces
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Instructions 

Cake

  • Combine all the ingredients except the pecans in a large bowl.
  • Beat about 30 seconds to moisten. Beat 3 minutes on high.
  • Fold pecan pieces into batter.
  • Pour into a buttered and floured Bundt pan.
  • Bake 35-40 minutes on 350 degrees or until tooth pick inserted into center comes out clean.

Icing

  • Sift the powdered sugar and ground cinnamon together.
  • In a medium sauce pan bring the butter and brown sugar to a boil for one minute or until slightly thickened.
  • Remove from heat and cool slightly.
  • Slowly drizzle the milk in and beat with a wooden spoon until smooth.
  • Slowly add the powdered sugar one cup at a time mixing with the spoon between each addition until mixture is lump free.
  • Fold in the pecan pieces.
  • Pour over top of cooled Bundt cake.
  • If mixture starts to harden before you glaze the Bundt cake return the pot to the burner and heat on low. Adding 1 tablespoon of milk until you get a thin enough consistancy to pour.

Nutrition

Serving: 1Serving | Calories: 526kcal | Carbohydrates: 70g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 392mg | Potassium: 268mg | Fiber: 2g | Sugar: 54g | Vitamin A: 3379IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Sherry

    July 25, 2022 at 9:31 am

    Cannot wait to make today-I am having a lazy day!! We love pumpkin anything. Love your easy to follow instructions.

    Reply
  2. DiB

    October 09, 2017 at 7:34 am

    Pumpkin Pecan Bundt Cake: I made it - it was delish! will be my go to fall recipe from now on.

    The only change I will make going forward is to reduce the icing by half.........more of a drizzle for the cake rather than a thick frosting. Not that I didn t love the icing, it just a calorie thing!

    * I could not find the bitter pecan cake mix; I am glad I read your full explanation of making the cake, I bought and used the spice cake mix.

    Reply
    • Arlene Mobley

      October 09, 2017 at 4:15 pm

      5 stars
      So glad you enjoyed the recipe!

      Reply
  3. Melissa Vera

    October 18, 2015 at 11:40 am

    5 stars
    Thanks for linking this post on the #HomeMattersParty last week. We picked it as one of our features. You can view it at https://adventuresfrugalmom.com/home-matters-linky-party-59/. Make sure you grab the I was featured button and looking forward to seeing what you link up next. Congrats and once again thank you for linking up.

    Reply
    • Arlene Mobley

      October 18, 2015 at 4:40 pm

      Melissa

      Thank you for the feature. Heading over to check it out now.

      Reply
  4. Audrey

    October 16, 2015 at 1:16 pm

    That icing looks MARVELOUS! Congrats on your feature on the #HomeMattersParty

    Reply
    • Arlene Mobley

      October 17, 2015 at 4:08 pm

      Thank you Audrey!

      Reply
  5. Denise

    October 10, 2015 at 10:09 am

    I never get enough of pumpkin. I like the peacan/pumpkin combo idea! Thanks for linking up to Home Matters Party. #HomeMattersParty https://cu-rio.net/home-matters-linky-party-58/

    Reply
  6. Beverly

    October 10, 2015 at 9:17 am

    This cake looks divine. Perfect for fall.
    Thanks for sharing at Wake Up Wednesday,
    Bev

    Reply
  7. Diane Roark

    October 07, 2015 at 4:44 pm

    Thanks so much for stopping by Wonderful Wednesday Blog Hop and linking up.
    Sharing!
    Blessings,
    Diane Roark

    Reply
  8. Laura@ Baking in Pyjamas

    October 04, 2015 at 5:14 am

    Visiting from Sunday Features link party. Pumpkin and caramel sound like wonderful combination.

    Reply
    • Arlene Mobley

      October 04, 2015 at 10:29 pm

      Laura

      Thanks for stopping by!

      Reply
  9. Sue Lau

    October 03, 2015 at 9:50 pm

    Beautiful cake!

    Reply
    • Arlene Mobley

      October 04, 2015 at 12:06 am

      Sue thank you!

      Reply
  10. Sarah

    October 03, 2015 at 9:23 pm

    I'd have never guessed this was a cake mix! It looks spectacular and super homey!

    Reply
    • Arlene Mobley

      October 04, 2015 at 12:07 am

      Thank you Sarah.

      Reply
  11. Lauren @ Sew You Think You Can Cook

    September 30, 2015 at 11:19 am

    This is one of the prettiest bundts I've seen! Lovely flavor and color profile for Fall.

    Reply
    • Arlene Mobley

      October 01, 2015 at 4:21 pm

      Thank you Lauren

      Reply
    • Arlene Mobley

      October 03, 2015 at 6:01 pm

      Lauren

      Thank you so much.

      Reply
  12. Cindys Recipes and Writings

    September 29, 2015 at 10:06 pm

    Gorgeous Arlene! These flavors ARE the best of fall!

    Reply
    • Arlene Mobley

      October 06, 2015 at 2:10 pm

      Cindy Thank you!

      Reply
  13. Tara

    September 29, 2015 at 10:12 am

    Such a beautiful cake! That caramel icing sounds delicious!

    Reply
  14. Marion@LifeTastesGood

    September 27, 2015 at 10:28 pm

    I love it when I accidentally pick up the wrong ingredient but it works out to be a kitchen win! I love the flavors and it looks so pretty!

    Reply
    • Arlene Mobley

      September 27, 2015 at 10:47 pm

      Marion

      Sometimes it works out very well! Thanks for stopping by.

      Reply
  15. Renee@Renee's Kitchen Adventures

    September 27, 2015 at 9:40 pm

    This is simply gorgeous and I am all about making life easier by starting with boxed cake mix!

    Reply
    • Arlene Mobley

      September 27, 2015 at 9:54 pm

      Renee thanks so much!

      Reply
  16. Patricia

    September 27, 2015 at 6:48 pm

    I could not get the recipe for your Pumkin pecan bunt cake. ?
    Thank You.

    Reply
    • Arlene Mobley

      September 27, 2015 at 7:13 pm

      Patricia

      So sorry. I'm not sure what happened but it is there now.

      Reply
    • Patricia

      September 27, 2015 at 7:19 pm

      Thank you. Can't wait to try it.

      Reply
      • Arlene Mobley

        September 27, 2015 at 7:31 pm

        You're welcome! I hope you enjoy it. I ate some much I had to pack it up and send some over to my daughter so I didn't eat the whole cake.

  17. Hezzi-D

    September 27, 2015 at 4:37 pm

    What a gorgeous cake and it's full of all my favorite fall flavors!

    Reply
  18. Liz

    September 27, 2015 at 2:59 pm

    What a gorgeous Bundt cake---it screams fall in a most delicious way!

    Reply
    • Arlene Mobley

      September 27, 2015 at 7:05 pm

      Thank you Liz!

      Reply
  19. Gaila

    September 27, 2015 at 8:18 am

    5 stars
    Your cake looks amazing Arlene! well done

    Reply
    • Arlene Mobley

      September 27, 2015 at 9:51 am

      Gaila

      Thank you so much!

      Reply
  20. Sammie

    September 27, 2015 at 6:56 am

    Your Bundt cake looks absolutely delicious and beautiful. I'm loving the Autumn/Fall theme to this months Supper Club. Yummy. Thank you. Sammie

    Reply
    • Arlene Mobley

      September 27, 2015 at 9:52 am

      Sammie

      Thank you so much. There are so many Fall recipes being shared today for the Fall Flavors #SundaySupper.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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