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.
I found this Pumpkin Pecan Bundt Cake with Spiced Caramel Icing recipe in one of my vintage cookbooks.
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
- 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.
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
- 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.
Variations
Cake mix flavor: Pumpkin, vanilla or even chocolate cake mix can be used.
More Fall Recipes
Print the Pumpkin Pecan Bundt Cake recipe below
Pumpkin Pecan Bundt Cake
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
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.
Sherry
Cannot wait to make today-I am having a lazy day!! We love pumpkin anything. Love your easy to follow instructions.
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!
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 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.
Arlene Mobley
Melissa
Thank you for the feature. Heading over to check it out now.
Audrey
That icing looks MARVELOUS! Congrats on your feature on the #HomeMattersParty
Arlene Mobley
Thank you Audrey!
Denise
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/
Beverly
This cake looks divine. Perfect for fall.
Thanks for sharing at Wake Up Wednesday,
Bev
Diane Roark
Thanks so much for stopping by Wonderful Wednesday Blog Hop and linking up.
Sharing!
Blessings,
Diane Roark
Laura@ Baking in Pyjamas
Visiting from Sunday Features link party. Pumpkin and caramel sound like wonderful combination.
Arlene Mobley
Laura
Thanks for stopping by!
Sue Lau
Beautiful cake!
Arlene Mobley
Sue thank you!
Sarah
I'd have never guessed this was a cake mix! It looks spectacular and super homey!
Arlene Mobley
Thank you Sarah.
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.
Cindys Recipes and Writings
Gorgeous Arlene! These flavors ARE the best of fall!
Arlene Mobley
Cindy Thank you!
Tara
Such a beautiful cake! That caramel icing sounds delicious!
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.
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!
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.
Hezzi-D
What a gorgeous cake and it's full of all my favorite fall flavors!
Liz
What a gorgeous Bundt cake---it screams fall in a most delicious way!
Arlene Mobley
Thank you Liz!
Gaila
Your cake looks amazing Arlene! well done
Arlene Mobley
Gaila
Thank you so much!
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.