Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake from Pinay In Texas Cooking Corner


For the cake:

Yield one 8" bundt cake

  • 1 1/8 cups cake flour, plus about a tablespoon for dusting the pan
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1/4 cup salted butter, softened plus about 1 Tbsp melted butter for greasing the pan
  • 1/4 cup olive oil
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1/2 cup chopped toasted pecans

For the glaze:

  • 4 Tbsp butter
  • 2 cup powdered sugar
  • 2 Tbsp milk
  • 1/8 cup chopped pecans for topping


1. Preheat oven to 350°F. Butter and flour bundt pan.

2. Combine together flour, baking powder, baking soda, cinnamon, and allspice in a bowl. In another bowl, whisk together pumpkin, milk and vanilla.

3. In another bowl, beat butter, oil and sugars with an electric mixer (or stand up mixer) on medium-high speed for 3-5 minutes or until pale and fluffy. Add eggs and beat for about 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Add pecans and fold until well distributed.

4. Spoon batter into prepared pan. Shake a few times to be sure to remove any bumps. Bake for 40 to 45 minutes or until a wooden pick or skewer inserted in center of cake comes out clean. Cool cake in pan for about 15 minutes. Invert onto wire rack to cool completely.

5. To make glaze, heat butter until melted. Stir in powdered sugar. Add milk 1 Tablespoon at a time until desired consistency. Mix until free of lumps. Drizzle about 1/2 of the glaze over cake while it is on a wire rack so excess falls through. Allow to dry a little before drizzling the remaining glaze. Sprinkle with chopped pecans.