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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 5 votes
Prep Time 8 mins
Cook Time 40 mins
Total Time 48 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 526 kcal



  • 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


  • 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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  • 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.


  • 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.


Serving: 1Serving | Calories: 526kcal | Carbohydrates: 70g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 392mg | Potassium: 268mg | Fiber: 2g | Sugar: 54g | Vitamin A: 3379IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg
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