Pumpkin Pecan Bundt Cake #SundaySupper

September 27, 2015 By Arlene Mobley 78 Comments

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

Pumpkin Pecan Bundt Cake Ingredients

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

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 Ingredients

1/4 cup butter
1/2 cup light brown sugar
1/4 cup milk
1 3/4 cup sifted powdered sugar
1 teaspoon ground cinnamon.
1/2 cup pecan pieces

Spice 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 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

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Print the Pumpkin Pecan Bundt Cake recipe below