Pumpkin Pecan Bundt Cake
Pumpkin Pecan Bundt Cake is packed full of your favorite Fall flavors.
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.
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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