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Pumpkin Pecan Bundt Cake

Pumpkin is such a dreamy fall ingredient. It’s versatile and perfect for baking. Any time you use it, when you bake, you know that you’ll end up with a moist and delicious dessert. This Pumpkin Pecan Bundt Cake is one of our family’s favorite desserts. It’s slightly dense, but still moist, with nuts for crunch. Your kitchen will smell amazing as it bakes in the oven and it’s the perfect cake to welcome the autumn season.

The best pumpkin pecan Bundt Cake recipe for fall!

Being a southern baker means I know my way with bundt cakes. Don’t be intimidated by the complex shape because they’re actually quite simple to make. I’ll walk you through all of the steps to make sure you have a perfect cake – including removing it from the pan! There are some tricks and tips to ensure your Pumpkin Pecan Bundt Cake is just as beautiful as it is delicious.

In the end, you’ll have a great fall dessert that you can bring to a potluck or serve for the holidays. I’ll make this Pumpkin Bundt Cake any day of the week, but my readers adore it for a simple Thanksgiving dessert. It’s elegant and you can bake it the day before you serve it.

Looking for even more great fall dessert recipes? Here are my most popular fall sweets to bake, picked by Savvy Mama Lifestyle readers:

How To Make Pumpkin Pecan Bundt Cake

The bunt pan you use really does make a difference! I trust my NordicWare Bundt Pan more than any other brand. It’s non-stick and holds up to 15 cups of cake batter. My cakes always come out perfectly and it’s worth the investment, rather than using a cheap cake pan.

When To Serve A Pumpkin Pean Bundt Cake

Pumpkin is a quintessential fall flavor! Make this anytime between September – December to celebrate the flavor of the season. It’s great for Thanksgiving, but I think pumpkin desserts work for December too. Since the recipe uses canned Pumpkin, you don’t have to worry about getting anything “in season” from the grocery store.

I make this cake for church gatherings, holiday events and bake sales. It freezes so well that you can make it ahead of time and let it thaw for an easy dessert on hand.

If You Want More Topping Than Powdered Sugar

I love that this recipe is simple. It’s great for folks that don’t like a rich and heavy frosting or glaze. That’s the beauty of it. However, if you like a rich topping, you’ve got some fall options to pick from. Pumpkin Frosting would add even more pumpkin flavor. A Salted Caramel Frosting is another great option that would compliment the pumpkin!

Go bare and just add a touch of powdered sugar, or pick a frosting to add! The choice is yours and it’ll be great either way.

What To Serve With This Cake

Serve your slice of Pumpkin Pecan Bundt Cake with vanilla ice cream or fresh whipped cream. I love the warm cake against cold ice cream. Pumpkin ice cream is another seasonal option that would be fantastic!

Can You Freeze Pumpkin Pecan Cake?

This cake freezes beautifully. Wrap the leftover cake in plastic wrap to prevent any freezer burn. Store it in the freezer for up to three months. Let it thaw to room temperature before enjoying again. If you want to heat it, just place it in the microwave for 10 seconds until warm.

Slice of Pumpkin Pecan Cake

How To Make Your Cake Ahead Of Time

If you want to make your cake ahead of time, like prior to Thanksgiving day, make it the day beforehand. Just keep it covered with plastic wrap on the cake stand until it’s ready to serve. Then, you can garnish it with powdered sugar prior to slicing. You’ll still have a fresh and moist cake to enjoy within 24 hours.

Recipe Substitutions You Can Make

There are a few recipe substations you can make to this cake. If you’re not a fan of nuts, you can omit them all together. If you like walnuts over pecans, use chopped walnuts in the recipe – the same 3/4 measurement. If you don’t have all of the spices, you can substitute all of them for 1 tablespoon of pumpkin pie seasoning. Avoid using reduced fat sour cream.

What You’ll Need:

  • Vegetable Shortening
  • Granulated Sugar
  • Vanilla Extract
  • Canned Pumpkin Puree
  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Ground Cinnamon
  • Salt
  • Ground Cloves
  • Ground Nutmeg
  • Sour Cream
  • Pecans
  • Powdered Sugar
  • Non-stick Baking Spray (Baker’s Joy)

Directions To Make A Pumpkin Pecan Bundt Cake

1. Preheat the oven to 350 degrees. Spray a 10-15 cup bundt pan with non-stick cooking spray (with flour – Baker’s Joy). Set aside.

2. In a large stand mixer bowl, beat shortening and granulated sugar with a mixer at medium speed until fluffy, about 3-4 minutes. Scrape the sides down between mixing.

Shortening with granulated sugar and eggs

3. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the pumpkin, beating until well combined.

Adding pumpkin to the wet ingredients

4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg. With your mixer on a low speed, gradually add flour mixture to shortening mixture alternating with sour cream, beginning and ending with the flour mixture. Beat until just combined after each addition.

Dry ingredients for pumpkin pecan Bundt Cake

5. Fold in the pecans. Pour the batter into the prepared bundt pan.

Adding pecans into the cake batter

6. Bake until a wooden pick inserted naer center comes out clean, about 50 minutes. Let cool in pan for 10 minutes. Flip the cake over onto a cooling rack and let it cool completely. Garnish with powdered sugar to finish. 

Slice of fall dessert cake
Yield: 12 Servings

Pumpkin Pecan Bundt Cake

Pumpkin pecan Bundt Cake recipe

This Pumpkin Pecan Bundt Cake is fall perfection! It's slightly dense with crunchy pecans baked into the batter. Sprinkle it with powdered sugar for an easy and delicious finish.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • Non-Stick Baking Spray (like Baker's Joy)
  • 1/3 Cup Shortening
  • 1 1/4 Cups Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Can Pumpkin (15-oz)
  • 2 Cups All-Purpose Flour
  • 2 1/4 Teaspoons Baking Powder
  • 1 1/4 Teaspoons Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cloves
  • 8 Ounces Sour Cream
  • 3/4 Cups Chopped Pecans
  • Garnish: Powdered Sugar

Instructions

1. Preheat the oven to 350 degrees. Spray a 10-15 cup bundt pan with non-stick cooking spray (with flour - Baker's Joy). Set aside.

2. In a large stand mixer bowl, beat shortening and granulated sugar with a mixer at medium speed until fluffy, about 3-4 minutes. Scrape the sides down between mixing.

3. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the pumpkin, beating until well combined.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg. With your mixer on a low speed, gradually add flour mixture to shortening mixture alternating with sour cream, beginning and ending with the flour mixture. Beat until just combined after each addition.

5. Fold in the pecans. Pour the batter into the prepared bundt pan. Bake until a wooden pick inserted naer center comes out clean, about 50 minutes. Let cool in pan for 10 minutes. Flip the cake over onto a cooling rack and let it cool completely. Garnish with powdered sugar to finish.

Notes

  • Enjoy the cake within 3-4 days for best freshness.
  • Cake can be baked up to 24 hours before serving, but garnish just prior to slicing.
  • Cake can be frozen for up to 3 months. Let it thaw until room temperature before enjoying again.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 349Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 330mgCarbohydrates: 50gFiber: 2gSugar: 32gProtein: 4g

**nutrition is calculated by a third party. Actual values may vary.

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