Pecan-Pumpkin Bundt Cake with Cream Cheese Glaze

Name: Pecan-Pumpkin Bundt Cake with Cream Cheese Glaze
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 1 c. (2 sticks) unsalted butter, at room temperature, plus more for pan; 3 c. all purpose-flour, spooned and leveled, plus more for pan; 2 tsp. pumpkin pie spice; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. kosher salt; 2 c. packed light brown sugar; 2 large eggs; 1 (15-ounce) can pure pumpkin puree; 1/2 c. sour cream, at room temperature; 1 tsp. pure vanilla extract; 3/4 c. chopped toasted pecans; 3 oz. cream cheese, at room temperature; 1 tbsp. milk; 1/2 tsp. kosher salt; 3/4 c. confectioners' sugar; Chopped toasted pecans, for garnish

By Kate Merker, Anna Helm BaxterPublished: Nov 1, 2018

4.5

2 Ratings

Jump to recipe

pecan pumpkin bundt cake with cream cheese glaze recipe

BRIAN WOODCOCK

Yields:

12 serving(s)

Total Time:

2 hrs

Looking for a delicious dessert other than pie to serve at Thanksgiving dinner? Behold: Our Pecan-Pumpkin Bundt Cake.

Advertisement - Continue Reading Below

Ingredients

Cake

1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
3 cups all purpose-flour, spooned and leveled, plus more for pan
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 cups packed light brown sugar
2 large eggs
1 (15-ounce) can pure pumpkin puree
1/2 cup sour cream, at room temperature
1 tsp. pure vanilla extract
3/4 cup chopped toasted pecans

Glaze

3 oz. cream cheese, at room temperature
1 Tbsp. milk
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
3/4 cup confectioners' sugar
Chopped toasted pecans, for garnish

Directions

1. Step 1Make the cake: Preheat oven to 350°F. Butter and flour a 12-cup bundt pan. Whisk together flour, pie spice, baking powder, baking soda, and salt in a bowl.
2. Step 2Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating until incorporated after each addition. Beat in pumpkin puree, sour cream, and vanilla. Reduce mixer speed to low and slowly add flour, mixing just until incorporated. Fold in pecans. Transfer batter to prepared pan.
3. Step 3Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan for 20 minutes, then invert onto wire rack to cool completely. Transfer cake to a serving platter.
4. Step 4Make the glaze: Beat cream cheese, milk, vanilla, and salt on medium speed with an electric mixer until smooth. Gradually add sugar, beating until incorporated.
5. Step 5Drizzle cake with glaze and sprinkle with pecans.