I realize that there have been a lot of baking posts recently. Most of which involve pumpkin, pecans or both. Well why not?? These delicious concoctions are the epitome of fall comfort baking and this is the perfect dessert recipe to make family or friends for the upcoming holidays. In my early baking days I never gravitated towards Bundt cakes, not sure why. Maybe it was just a reminder of some not so tasty holiday fruit cakes made in Bundt pans from my childhood. I eventually overcame my dislike of Bundt cakes and I am so glad I did. So many beautiful and tasty cakes have been enjoyed since giving into the Bundt pan phenomenon.
This cake is so super moist you guys and full of fall deliciousness! I don’t know about you but there is nothing worse than biting into a piece cake that looks delicious but is dry and just crumbles apart. Come on we have all had that experience, am I right? Well not with this recipe! This cake is rich, and dense yet super moist due to the pumpkin puree and infused with fall spices.
Now let’s talk about this glaze for a minute shall we. Not only is it super easy to make with just three ingredients, it envelops the cake and pools at the base. Creating wonderful pools of sugary pecan goodness. It is a thing of beauty all of that drippy, ooey gooey glaze goodness.
I like to warm my piece of cake up in the microwave for about ten seconds and enjoy that glazed deliciousness with a nice cup of coffee in the morning. Not the best breakfast but HEY, you gotta enjoy life!
1 box of yellow cake mix
1 Cup pumpkin puree
1 Cup milk
¼ Cup vegetable oil
4 Whole large eggs
½ Cup chopped pecans
½ tsp nutmeg
¾ tsp cinnamon
For the icing:
1 can of sweetened condensed milk
3 Tbs unsalted butter
1/2 Cup chopped pecans
Preheat oven to 350 degrees and grease a Bundt pan (I used cooking spray)
In a large bowl mix together all of the cake ingredients.
Bake the cake for 45-50 minutes.
Remove cake from the oven and allow to cool for 10-15 minutes before turning out onto a plate.
Meanwhile, in a small saucepan combine all of the icing ingredients and heat until the butter is melted.
Pour the icing over the top of the cake and allow to completely cool.
- 1 box of yellow cake mix
- 1 Cup pumpkin puree
- 1 Cup milk
- ¼ Cup vegetable oil
- 4 Whole large eggs
- ½ Cup chopped pecans
- ½ tsp nutmeg
- ¾ tsp cinnamon
- For the icing:
- 1 can of sweetened condensed milk
- 3 Tbs unsalted butter
- ½ Cup chopped pecans
- Preheat oven to 350 degrees and grease a Bundt pan (I used cooking spray)
- In a large bowl mix together all of the cake ingredients.
- Bake the cake for 45-50 minutes.
- Remove cake from the oven and allow to cool for 10-15 minutes before turning out onto a plate.
- Meanwhile, in a small saucepan combine all of the icing ingredients and heat until the butter is melted.
- Pour the icing over the top of the cake and allow to completely cool.