Pumpkin Spice Bundt Cake with Caramel Pecan Glaze
I couldn’t decide whether to post Roasted Pumpkin Soup today or this cake. When I asked my sister, she was like “duh? Would you want cake or soup on a Friday?” She was right. I want cake. I make soup on Sundays and Mondays- so I will give you soup then- is that an ok deal?

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

So, I have made this cake twice lately. Once when we had friends over for dinner last week, and then it was so good that I made it for myself and the girls for a little “afternoon snacking” while Pete has been away. We sat down to chunks (minus the delectable glaze) this afternoon and the craziest thing happened. Pia and I always play memory (you know those matching games?) and Pia is really good at it. Me? Well I am actually really, really good at memory games. It is like one of my special things. I have always swept the competition. Well guess what happened today? Coco whupped me. Like truly. I am not one of those parents that believes in letting the kids win- or how will they ever know if they achieved success for real? They have to work at it to win!! Well Coco won today. Like 5 times in a row. I am bewildered. She is 3! Is that weird?!

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

Ok, so back to cake. Pumpkin Spice Cake. So good. So moist. And the perfect blend of sweet and pumpkin flavor. But let’s be honest, I think this Caramel Pecan Glaze is what pushes this over the edge. I mean, creamy, buttery caramel and crunchy toasty pecans bring tears to my eyes.

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

I feel like this is a perfect cake for weeknight dessert or for a special occasion. And if you wanted to bypass the caramel pecan glaze, than a good dusting of powdered sugar would leave me feeling fine about chowing a big chunk of it for breakfast or a snack. However you decide to indulge in this cake- it is a really easy and pretty much foolproof recipe.

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

 

Recipe: Pumpkin Spice Cake with Caramel Pecan Glaze

Ingredients

  • Pumpkin Spice Cake:
  • ¾ cup butter, room temperature
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 ¼ cups pumpkin puree
  • 3 cups flour
  • 
1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 teaspoon cardamom
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 cup buttermilk
  • Caramel Pecan Glaze:
  • 1 cup Sugar
  • ½ cup Cream
  • 2 tablespoons butter
  • ½ cup toasted pecans, chopped

Instructions

  1. Preheat the oven to 350 degrees. Place a bundt cake pan on a baking sheet and generously grease it with baking spray.
  2. For the Pumpkin Spice Cake:
  3. 
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
  4. In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
  5. Pour the batter into the bundt cake pan. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
  7. When the cake has been turned out onto the platter, then make the caramel pecan topping.
  8. In a medium sized pan over medium heat add the sugar. When it starts to turn golden around the edges, reduce the heat to low and begin to stir until all the sugar has melted. Add the butter and the cream and stir constantly over low heat until you have a smooth caramel sauce- this may take up to 10 minutes.
  9. Add the pecans and immediately stir and pour over the top of the pumpkin spice bundt cake.
  10. Slice and Serve!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

Print Recipe  

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze
I couldn’t decide whether to post Roasted Pumpkin Soup today or this cake. When I asked my sister, she was like “duh? Would you want cake or soup on a Friday?” She was right. I want cake. I make soup on Sundays and Mondays- so I will give you soup then- is that an ok deal?

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

So, I have made this cake twice lately. Once when we had friends over for dinner last week, and then it was so good that I made it for myself and the girls for a little “afternoon snacking” while Pete has been away. We sat down to chunks (minus the delectable glaze) this afternoon and the craziest thing happened. Pia and I always play memory (you know those matching games?) and Pia is really good at it. Me? Well I am actually really, really good at memory games. It is like one of my special things. I have always swept the competition. Well guess what happened today? Coco whupped me. Like truly. I am not one of those parents that believes in letting the kids win- or how will they ever know if they achieved success for real? They have to work at it to win!! Well Coco won today. Like 5 times in a row. I am bewildered. She is 3! Is that weird?!

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

Ok, so back to cake. Pumpkin Spice Cake. So good. So moist. And the perfect blend of sweet and pumpkin flavor. But let’s be honest, I think this Caramel Pecan Glaze is what pushes this over the edge. I mean, creamy, buttery caramel and crunchy toasty pecans bring tears to my eyes.

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

I feel like this is a perfect cake for weeknight dessert or for a special occasion. And if you wanted to bypass the caramel pecan glaze, than a good dusting of powdered sugar would leave me feeling fine about chowing a big chunk of it for breakfast or a snack. However you decide to indulge in this cake- it is a really easy and pretty much foolproof recipe.

Pumpkin Spice Bundt Cake with Caramel Pecan Glaze

 

Recipe: Pumpkin Spice Cake with Caramel Pecan Glaze

Ingredients

  • Pumpkin Spice Cake:
  • ¾ cup butter, room temperature
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 ¼ cups pumpkin puree
  • 3 cups flour
  • 
1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 teaspoon cardamom
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 cup buttermilk
  • Caramel Pecan Glaze:
  • 1 cup Sugar
  • ½ cup Cream
  • 2 tablespoons butter
  • ½ cup toasted pecans, chopped

Instructions

  1. Preheat the oven to 350 degrees. Place a bundt cake pan on a baking sheet and generously grease it with baking spray.
  2. For the Pumpkin Spice Cake:
  3. 
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
  4. In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
  5. Pour the batter into the bundt cake pan. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
  7. When the cake has been turned out onto the platter, then make the caramel pecan topping.
  8. In a medium sized pan over medium heat add the sugar. When it starts to turn golden around the edges, reduce the heat to low and begin to stir until all the sugar has melted. Add the butter and the cream and stir constantly over low heat until you have a smooth caramel sauce- this may take up to 10 minutes.
  9. Add the pecans and immediately stir and pour over the top of the pumpkin spice bundt cake.
  10. Slice and Serve!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12