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Pumpkin Pecan Bundt Cake

Course: Dessert, Snack


  • 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.