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.