Caramel Pecan Pumpkin Bundt Cake Recipe

Name: Caramel Pecan Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Vegetable Oil; 2 cups Sugar; 3 whole Eggs; 3 cups All-purpose Flour; 2 teaspoons Baking Soda; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Cloves; 1/2 teaspoons Ground Ginger; 1 teaspoon Salt; 2 cups Canned Pumpkin; 1-1/2 cup Chopped Pecans; FOR THE CARAMEL FROSTING:; 1 stick Butter; 1/2 cups Brown Sugar; 1/4 teaspoons Salt; 1 teaspoon Vanilla Extract; 2 Tablespoons Milk; 2 cups Powdered Sugar

Servings: persons

FOR THE CAKE:
1 cup Vegetable Oil
2 cups Sugar
3 whole Eggs
3 cups All-purpose Flour
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Ground Cloves
1/2 teaspoons Ground Ginger
1 teaspoon Salt
2 cups Canned Pumpkin
1-1/2 cup Chopped Pecans
FOR THE CARAMEL FROSTING:
1 stick Butter
1/2 cups Brown Sugar
1/4 teaspoons Salt
1 teaspoon Vanilla Extract
2 Tablespoons Milk
2 cups Powdered Sugar

1
Preheat oven to 350 F.
2
Combine oil and sugar in mixing bowl and beat until combined. Then add the eggs one at a time, beating on medium high until light and fluffy.
3
Measure out flour into a medium sized bowl then add soda, cinnamon, nutmeg, cloves, ginger and salt and stir into the flour. Slowly add dry ingredients to wet ingredients. Make sure that you take time to scrape the side of the bowl once or twice. Continue to blend on low speed.
4
When dry ingredients are completely incorporated gradually add the pumpkin, scrape sides of bowl and beat on medium for another minute. Fold in 1 cup of chopped pecans. Reserve the remaining 1/2 cup of pecans for garnish.
5
Pour batter into a well greased bundt or 9x13 cake pan. Bake at 350 F for 50 minutes for a bundt pan, 35-40 for a 9x13 pan or until a toothpick comes out clean when poked in the center of the cake. Remove cake from oven and set it on a rack. Allow to cool slightly before pouring caramel frosting over cake.
6
For my Never Fail Caramel Frosting:
7
In a saucepan over medium low heat, melt butter, sugar and salt together, whisking continually until butter is melted and caramel is bubbly. Remove from heat and whisk in vanilla and milk. Let it cool for 2 minutes then add in powdered sugar and whisk until thick and smooth. Spoon over cake, and garnish with reserved 1/2 cup of chopped pecans.

2076

kcal

Calories

110

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Vegetable Oil, 2 cups Sugar, 3 whole Eggs, and more.

Yes, Caramel Pecan Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Pecan Pumpkin Bundt Cake

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