Pumpkin Pecan Bundt Cake for #BundtAMonth

by Renee on October 3, 2012

Pumpkin Pecan Bundt Cake with a cream cheese glaze

What would October be without pumpkins? It is the first thing I think of because of ending the month with the fun of Halloween. One of my favorite things to do is to go pumpkin shopping with my friend, Terry. Each year I am amazed at all the varieties. The colors and shapes are festive all on their own. And, of course, holiday baking season kicks off too. A great one to start with is a Pumpkin Pecan Bundt Cake with a cream cheese glaze.

The spices in this cake are right for fall. They also pair well with the flavor of pumpkin. Put them all together in a cake and you have one special treat. Yep, I had to use that word….trick or treat!! I will take a treat over being tricked. Nothing tricky about making this cake either. It is fairly easy because it involves mostly whisking and stirring.

A slice of Pumpkin Pecan Bundt Cake with a cream cheese glaze

Pumpkin is the featured ingredient for October’s #BundtAMonth. Take a look at these wonderful recipes:

Do you cook with pumpkin? If so, sweet or savory? If not, do you carve pumpkins for Halloween? Would you believe I have never carved a pumpkin? Perhaps I will this year. It is always good to do something different and new.

#BundtaMonth:

Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to their blogs throughout the month. It’s that simple!

Here’s how to bake with #BundtaMonth:

  • Bake your bundt for October following the theme – Pumpkin.
  • Post it before October 31, 2012.
  • Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Pumpkin Bundt)
  • Join the bundt baking party! Share your link it to our blog hop by clicking here or here.
  • Link back to both Anuradha and Lora’s announcement posts.

Happy Baking!

Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake

    For the cake:
  • 1 cup unsalted butter
  • 1 cup chopped pecans, plus more for garnish
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon fresh grated nutmeg (1/2 teaspoon if pre-ground)
  • 1/2 teaspoon ground ginger
  • 4 eggs
  • 1 can (15 ounces) solid packed pumpkin
  • 1 teaspoon vanilla extract
  • For the cream cheese glaze:
  • 3 ounces cream cheese (not whipped) at room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 3 to 4 tablespoons half-and-half or milk
For the cake:

In a small saucepan, melt the butter and set aside to cool.

Lightly toast the chopped pecans and set aside to cool.

Preheat the oven to 350 degrees F. Grease and flour a bundt cake pan.

In a large bowl; add flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger. Whisk to thoroughly combine.

In a separate medium bowl; add eggs, melted butter, pumpkin, and vanilla. Whisk to thoroughly combine. Add wet ingredients to dry ingredients. Stir until just combined (do not over-mix). Stir in 1 cup chopped pecans. Pour batter into prepared bundt cake pan. Bake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the middle comes out clean. Cool cake in the pan for 10 to 15 minutes. Remove cake from pan and cool completely on a wire rack. Drizzle cream cheese glaze over the cake and top with additional toasted chopped pecans.

For the cream cheese glaze:

In a small bowl, beat the cream cheese until light and fluffy. Add the powdered sugar, vanilla, and 2 tablespoons half-and-half. Beat until smooth. Stir or beat in additional half-and-half until of desired drizzling consistency.

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http://magnoliadays.com/2012/pumpkin-pecan-bundt-cake-for-bundtamonth/

Recipe adapted from one by Carroll Pellegrinelli on About.com

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{ 36 comments… read them below or add one }

Baker Street October 3, 2012 at 2:10 am

Holy moly! That is one of most gorgeous looking cakes I’ve seen! Your pictures are just stunning, Renee! So glad you could bake with us this month. :)

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Renee October 4, 2012 at 10:33 am

Thank so much! I am very much enjoying baking with #BundtAMonth and seeing all the wonderful bundt cakes and recipes.

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Joy October 3, 2012 at 7:15 am

Your cake was so good ! I wish I had more ! We finished our pieces off last night . Thanks alot !

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Renee October 4, 2012 at 10:34 am

Thanks Joy! I am so glad it was a hit with the family.

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Paula @ Vintage Kitchen October 3, 2012 at 7:25 am

For the longest time we couldn´t find pecans here, only walnuts. That changed in the last years, and now I can understand the madness about them. They are a wonderful flavor! What a gorgeous Bundt Renee!

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Renee October 4, 2012 at 10:35 am

Pecans are my favorite, hands down. Walnuts are a good substitute if you cannot find pecans.

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Jen @ Juanita's Cocina October 3, 2012 at 7:49 am

Gorgeous, Renee! I’ve been craving pumpkin lately and now I know EXACTLY what it is I want to make!

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Renee October 4, 2012 at 10:36 am

Thanks Jen! Everyone who had a slice loved it. I know I will make it again and especially during the fall season.

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Kate | Food Babbles October 3, 2012 at 8:07 am

I LOVE pumpkin and pecans together! What a lovely bundt. Yum!

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Renee October 4, 2012 at 10:36 am

Thanks Kate!

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Joan@Chocolate and More October 3, 2012 at 8:37 am

Nothing is more comforting than a bundt cake! Love all the spices in this recipe, will definitely have to give it a try!

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Terry B Gardner (@tbgdesign) October 3, 2012 at 9:07 am

LOVED it!

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Renee October 4, 2012 at 10:37 am

Thanks Terry!

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Lora @cakeduchess October 3, 2012 at 10:10 am

Pecans and pumpkin are a dream come true. Love your pretty bundt, Renee. Such pretty photos and so happy you baked with us again this month. xx

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Renee October 4, 2012 at 10:38 am

Thank you so much Lora. I am constantly working on my photo skills and I am glad to hear compliments on my photos.

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Jennie @themessybakerblog October 3, 2012 at 10:22 am

Okay, this bundt cake looks amazing, and I’m totally craving a huge slice. Love that beautiful stripped pumpkin in the background. Yay for pumpkins!

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Renee October 4, 2012 at 10:38 am

I do love the striped pumpkins and odd shaped ones. Gourds are pretty neat looking too.

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Jocelyn October 3, 2012 at 10:36 am

Looks amazing! I love pumpkin flavor in bundt cake!

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Deb @ knitstamatic October 3, 2012 at 10:45 am

Mmmm, pumpkin and pecans. I so want a slice of this cake right now.

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Renee October 4, 2012 at 10:39 am

I would send you a slice but it is all gone. It was a hit and went fast.

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Katherine G October 3, 2012 at 11:44 am

This looks so delicious!!

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Kate@Diethood October 3, 2012 at 11:48 am

Pumpkin and pecans…a marriage made in kitchen-heaven. YUMMO

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Renee October 4, 2012 at 10:40 am

Pecans with just about anything is wonderful to me.

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Alice @ Hip Foodie Mom October 3, 2012 at 12:19 pm

What an absolutely gorgeous bundt cake! LOVE it!

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Anita at Hungry Couple October 3, 2012 at 1:03 pm

I’m in serious pumpkin heaven, here!

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CJ at Food Stories October 3, 2012 at 1:19 pm

In my world, October = Pumpkin and this looks fabulous :-)

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Laura October 3, 2012 at 1:59 pm

Love the glaze on this! I have always failed miserably at cream cheese glazes but yours looks fantastic!

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Renee October 4, 2012 at 10:41 am

It is such an easy glaze and so good. I would eat it all by itself. I suppose it is better to drizzle it over a cake though.

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Susan October 3, 2012 at 2:55 pm

Lovely! Everything about the cake is just perfect to me!

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Me And My Sweets October 3, 2012 at 3:28 pm

Hi there,

I’ve mentioned your wonderful pumpkin recipe in my blog. I hope that’s ok? I’m also a new and happy follower and maybe you would like to do the same:-)

http://meandmysweets.blogspot.se/2012/10/pumpkin-inspiration.html

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Renee October 4, 2012 at 10:41 am

Thank you so much for linking to my recipe!

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Carla October 3, 2012 at 10:48 pm

I’ve never carved a pumpkin either! Ever! I’m debating on going pumpkin picking this weekend so I can see Murray’s reaction with it. I’ll never forget his first time with a pineapple haha

Im seriously sitting here refraining myself from making this cake right now at almost 11 pm because I have pumpkin I need to use up. But then I have pesky work in the morning….

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Renee October 4, 2012 at 10:43 am

My hounds investigated those pumpkins for hours. I know it is good to feed dogs pumpkin so they might have thought I brought them a couple of big treats home.

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Jen @ Jen's Favorite Cookies October 4, 2012 at 11:32 am

Ooh, I love pumpkin desserts! This looks beautiful! (especially love the addition of pecans.)

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amy @ fearless homemaker October 6, 2012 at 9:27 am

Another great cake for BundtAMonth! I love spiced pumpkin paired with pecans, so I know i’d love this!

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