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Home » Dessert Recipes » Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake

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A Pumpkin Pecan Bundt Cake with spiced caramel icing is a perfect fall pumpkin 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.

When the fall season rolls around I start thinking about the holidays and the incredible Thanksgiving Desserts I will be making.

Vintage Pumpkin Bundt Cake

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.

Holiday Cakes

The holiday season is the best time to make a Bundt cake or pound cake for dessert. Million Dollar Pound Cake and this vintage 7Up Cake are perfect served with coffee.

Pumpkin Bundt Cake

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

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

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 7 votes
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Prep Time 8 minutes
Cook Time 40 minutes
Total Time 48 minutes
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: 1ServingCalories: 526kcalCarbohydrates: 70gProtein: 5gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 57mgSodium: 392mgPotassium: 268mgFiber: 2gSugar: 54gVitamin A: 3379IUVitamin C: 1mgCalcium: 78mgIron: 3mg
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More Dessert Recipes

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

  2. Beverly

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

    Reply

  3. Diane Roark

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

    Reply

  4. Laura@ Baking in Pyjamas

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

    Reply

    • Arlene Mobley

      Laura

      Thanks for stopping by!

      Reply

  5. Sue Lau

    Beautiful cake!

    Reply

    • Arlene Mobley

      Sue thank you!

      Reply

  6. Sarah

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

    Reply

    • Arlene Mobley

      Thank you Sarah.

      Reply

  7. Lauren @ Sew You Think You Can Cook

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

    Reply

    • Arlene Mobley

      Thank you Lauren

      Reply

    • Arlene Mobley

      Lauren

      Thank you so much.

      Reply

  8. Cindys Recipes and Writings

    Gorgeous Arlene! These flavors ARE the best of fall!

    Reply

    • Arlene Mobley

      Cindy Thank you!

      Reply

  9. Tara

    Such a beautiful cake! That caramel icing sounds delicious!

    Reply

  10. 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!

    Reply

    • Arlene Mobley

      Marion

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

      Reply

  11. Renee@Renee's Kitchen Adventures

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

    Reply

    • Arlene Mobley

      Renee thanks so much!

      Reply

  12. Patricia

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

    Reply

    • Arlene Mobley

      Patricia

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

      Reply

    • Patricia

      Thank you. Can't wait to try it.

      Reply

      • 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.

  13. Hezzi-D

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

    Reply

  14. Liz

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

    Reply

    • Arlene Mobley

      Thank you Liz!

      Reply

  15. Gaila

    5 stars
    Your cake looks amazing Arlene! well done

    Reply

    • Arlene Mobley

      Gaila

      Thank you so much!

      Reply

  16. 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

    Reply

    • Arlene Mobley

      Sammie

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

      Reply
5 from 7 votes (4 ratings without comment)

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