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