How To make Pumpkin Pecan Bundt Cake

Halloween Pumpkin Chocolate Bundt Cake | Recipe by Teka

Turn on the oven and learn how to prepare this terrifying pumpkin Bundt Cake. The perfect dessert for your Halloween party and enjoy a sweet night of terror.

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INGREDIENTS
160 g Butter
180 g Flour
150 g Sugar
2 Eggs
40 g Cocoa powder
1 teaspoon of vanilla extract
60 ml Milk
60 ml Cream
1 teaspoon of baking powder
1 teaspoon of salt
200 g White chocolate
50 ml Cream
Orange food coloring

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DIRECTIONS
1. Whisk the butter and sugar with a blender, medium to high speed, until you have a fluffy and pale batter.
2. Add the rest of the ingredients and whisk until everything is well-combined.
3. Pour the dough in molds with the shape of a half pumpkin or other funny molds.
4. Bake at 190ºC for 10 minutes or until you poke the dough with a toothpick and comes out clean.
5. Meanwhile, melt the white chocolate and cream in the microwave for 30 seconds.
6. Stir and add some orange food coloring. Heat again for 30 seconds until it is completely melted.
7. Put together the small sponge cakes to form a pumpkin shape.
Coat the sponge cakes with the orange chocolate and create the leave and the stem with fondant.

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Pumpkin Bundt Cake with Pecans - Sweet and Savory Meals

Learn how to make Pumpkin Bundt Cake - perfectly spiced, moist, and dotted with crunchy pecans. It’s topped with a sweet cinnamon glaze then sprinkled with more nuts. A showstopping fall dessert!
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Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
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PREP TIME
15 MINUTES
COOKING TIME
35 MINUTES
SKILL LEVEL
EASY
MAKES
12
TO 16 SERVINGS
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INGREDIENTS

3/4 cup coarsely chopped pecans
1 package (18.25 ounces) yellow cake mix
1 can (30 ounces) LIBBY'S® Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
3/4 cup packed brown sugar
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated

Milk

INSTRUCTIONS

PREHEAT oven to 350° F. Grease 9 1/2-inch Bundt pan.

Sprinkle nuts in bottom of prepared pan.

BEAT cake mix, 2 cups pumpkin pie mix, eggs and oil in

large mixer bowl for 2 minutes. Spoon into prepared pan.

BAKE for 35 to 40 minutes or until wooden pick inserted in

cake comes out clean. Cool in pan on wire rack for 15

minutes. Invert onto wire rack to cool completely.

Transfer cake to serving platter.

COMBINE remaining pumpkin pie mix, brown sugar and

evaporated milk in medium, heavy-duty saucepan. Bring

mixture to a boil over medium heat. Boil for 1 minute;

remove from heat. Serve warm sauce with slices of cake.
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Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

Pumpkin Bundt Cake

This cake has a moist crumb and a gorgeous perfume. Ingredients and instructions are described below (click show more). Thank you for watching.

Pumpkin Bundt Cake
The dry ingredients:
3 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

The wet ingredients:
1 cup (2 sticks/226grams) butter, softened to room temperature
2 cups dark brown sugar
2 large eggs
1 (15-ounce) can pure pumpkin puree
1/2 cup sour cream
1 teaspoon pure vanilla extract

Instructions:
1. Center the oven rack. and preheat oven to 350°F. Also, grease and flour (or spray with baking spray) a 10-inch diameter, 12-cup capacity Bundt pan

2. Whisk the dry ingredients together in a medium bowl. Set aside.

3. In the bowl of a standing mixer (or in any large bowl if using electric beaters), cream the butter and brown sugar together at medium speed for 3-5 minutes. Scrape down bowl as necessary. Beat in the eggs one at a time. Then beat in the pumpkin, sour cream, and vanilla.

4. At lowest speed, gradually beat in the dry ingredients just until the flour disappears into the batter. Spoon the batter into the prepared Bundt pan, and smooth the top with a spatula.

5. Bake in the preheated 350°F until a skewer inserted into the cake comes out clean -- 55 to 60 minutes. Cool the cake on a wire rack for 15 minutes, then unmold it onto a platter. Cool completely before slicing and serving.

How to Make Pumpkin Pecan Cake

How to Make Pumpkin Pecan Cake

This recipe actually makes a good deal of batter so you should be fine using 3 eight inch pans. I used six inch rounds and had enough left over batter for a good number of pumpkin cupcakes! If you want to maximize the frosting the cake ratio, try splitting the cake layers. The recipe makes more than enough of the pecan frosting to accommodate this modification although I guarantee you will be snacking...
Full Recipe:

Pumpkin Spice Bundt Cake Recipe

Chef Tom shares a family recipe that's perfect for the holiday season. Check out this Pumpkin Spice Bundt Cake baked on the Yoder Smokers Pellet Grill!
Full recipe: