Along with cooler weather and beautiful landscapes, for me Fall also means baking, comfort food and, well, all things pumpkin.
Summer ends quickly around here, September rolls in and it’s back to school followed by preparations by Canadians everywhere getting ready for Canadian Thanksgiving in October. Pumpkin recipes, photos and pumpkin spice everything start to flood social media giving me the warm fuzzies.
We created this recipe based on our love for any kind of bundt cake plus having some leftover canned pumpkin and pecans needing to be used up. Serve it with a sprinkle of icing sugar, dollop or whipped cream, or even mascarpone.
Tips: Try roasted walnuts or hazelnuts in place of pecans. Make sure you have a bundt pan for this cake.
- 1 1/4 cup chopped pecans
- 1 2/3 cups brown sugar packed
- 1/4 cup butter softened (can replace with canola oil)
- 3 eggs
- 3/4 cup canola oil
- 2 cups canned pumpkin puree
- 2 1/2 cups flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp each baking soda and ground ginger
- 1 tsp salt
- 1/2 tsp each ground nutmeg and allspice
- On baking sheet toast pecans in 350F oven until fragrant about 5-8 minutes, let cool. In small bowl stir pecans with 2 tbsp brown sugar. Sprinkle this mixture over greased & flour dusted bundt pan. Set aside.
- Meanwhile back at the ranch beat remaining brown sugar with butter. Add eggs, one at a time, mixing well after each addition. Beat in oil until fluffy. Finally add pumpkin and beat until smooth.
- Next bowl whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice. Stir dry ingredients into wet ingredients. Pour into pan, tap on counter and smooth top.
- Bake in 350F until tooth pick comes out clean....approx. 50 minutes depending on your oven. Let cool in pan 10-15 minutes and then transfer to rack to cool.