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Pumpkin Pecan Bundt Cake with Spiced Caramel Icing
This week's #SundaySupper is all about the delicious flavors of Fall. When I think of fall recipes I think of pumpkin recipes made with pumpkin spice. The Pumpkin Pecan Bundt Cake with Spiced Caramel Icing is a perfect fall flavor recipe to help you celebrate the turning of the leaves and cooler temperatures of the fall season.
I found this Pumpkin Pecan Bundt Cake with Spiced Caramel Icing recipe in one of my vintage cookbooks. It is one of those cake recipes that start with a cake mix and includes a box of pudding mix. This is the first time I made a cake recipe this way.
After taking a peek on Google for similar recipes, I am going to take a guess that this bundt cake recipe originally came from one of the cake mix companies. The same recipe can be found all over the internet. I did make a slight change to the recipe though.
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.
How to make Pumpkin Pecan Bundt Cake with Spiced Caramel Icing
- 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
- 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.
- 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
- 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 the cooled Pumpkin Pecan Bundt cake.
- 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.
This week's Sunday Supper is packed full of all those favorite fall flavors we all love like apple, pumpkin, and squash. I know I see a few that I can't wait to try myself. Head over to some of the links to find what is sure to be your next favorite fall recipe.
#SundaySupper Fall Flavors recipes
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week's recipe collection:
Breakfast
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
Main Dishes
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Print the Pumpkin Pecan Bundt Cake recipe below
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Pumpkin Pecan Bundt Cake
- Prep Time: 8 mins
- Cook Time: 40 mins
- Total Time: 48 minutes
- Yield: 12 Servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Pumpkin Pecan Bundt Cake is packed full of your favorite Fall flavors.
Ingredients
- 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
- Spiced 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
Instructions
- Pumpkin Pecan Bundt Cake Directions
- 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.
- Spiced Caramel Icing Directions
- 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 Size: 1 Slice
Sammie
Your Bundt cake looks absolutely delicious and beautiful. I'm loving the Autumn/Fall theme to this months Supper Club. Yummy. Thank you. Sammie
Arlene Mobley
Sammie
Thank you so much. There are so many Fall recipes being shared today for the Fall Flavors #SundaySupper.
Gaila
Your cake looks amazing Arlene! well done
★★★★★
Arlene Mobley
Gaila
Thank you so much!
Liz
What a gorgeous Bundt cake---it screams fall in a most delicious way!
Arlene Mobley
Thank you Liz!
Hezzi-D
What a gorgeous cake and it's full of all my favorite fall flavors!
Patricia
I could not get the recipe for your Pumkin pecan bunt cake. ?
Thank You.
Arlene Mobley
Patricia
So sorry. I'm not sure what happened but it is there now.
Patricia
Thank you. Can't wait to try it.
Arlene Mobley
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.
Renee@Renee's Kitchen Adventures
This is simply gorgeous and I am all about making life easier by starting with boxed cake mix!
Arlene Mobley
Renee thanks so much!
Marion@LifeTastesGood
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!
Arlene Mobley
Marion
Sometimes it works out very well! Thanks for stopping by.
Tara
Such a beautiful cake! That caramel icing sounds delicious!
Cindys Recipes and Writings
Gorgeous Arlene! These flavors ARE the best of fall!
Arlene Mobley
Cindy Thank you!
Lauren @ Sew You Think You Can Cook
This is one of the prettiest bundts I've seen! Lovely flavor and color profile for Fall.
Arlene Mobley
Thank you Lauren
Arlene Mobley
Lauren
Thank you so much.
Sarah
I'd have never guessed this was a cake mix! It looks spectacular and super homey!
Arlene Mobley
Thank you Sarah.
Sue Lau
Beautiful cake!
Arlene Mobley
Sue thank you!
Laura@ Baking in Pyjamas
Visiting from Sunday Features link party. Pumpkin and caramel sound like wonderful combination.
Arlene Mobley
Laura
Thanks for stopping by!
Diane Roark
Thanks so much for stopping by Wonderful Wednesday Blog Hop and linking up.
Sharing!
Blessings,
Diane Roark
Beverly
This cake looks divine. Perfect for fall.
Thanks for sharing at Wake Up Wednesday,
Bev
Denise
I never get enough of pumpkin. I like the peacan/pumpkin combo idea! Thanks for linking up to Home Matters Party. #HomeMattersParty http://cu-rio.net/home-matters-linky-party-58/
Audrey
That icing looks MARVELOUS! Congrats on your feature on the #HomeMattersParty
Arlene Mobley
Thank you Audrey!
Melissa Vera
Thanks for linking this post on the #HomeMattersParty last week. We picked it as one of our features. You can view it at http://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.
★★★★★
Arlene Mobley
Melissa
Thank you for the feature. Heading over to check it out now.
DiB
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.
Arlene Mobley
So glad you enjoyed the recipe!
★★★★★