Pumpkin Pecan Bundt Cake for #BundtAMonth

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.

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

• Anuradha from Baker Street – Pumpkin and Chocolate Marble Bundt Cake
• Carrie from Poet In The Pantry – White Chocolate Cranberry Pumpkin Bundt Cake
• Deb from knitstamatic – Pumpkin Orange Cardamom Bundt
• Dorothy from Shockingly Delicious – Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
• Kate from Food Babbles – Cream Cheese Pumpkin Bundt Cake
• Katerina from DietHood – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream
• Karen from In The Kitchen With KP – Pumpkin and Nutella Bundt Cake
• Lora from Cake Duchess – Pumpkin Streusel Bundt Cake with Pumpkin Glaze
• Laura from The Spiced Life – Glazed Orange Pumpkin Bundt Cake
• Paula from Vintage Kitchen – Rum Glazed Pumpkin Orange Bundt Cake

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!

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Pumpkin Pecan Bundt Cake

A recipe for a moist pumpkin pecan bundt cake with a cream cheese glaze.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6 people

Author Renee

Ingredients

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 solid packed pumpkin 15 ounces
• 1 teaspoon vanilla extract

For the cream cheese glaze:

• 3 ounces cream cheese at room temperature not whipped
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 3 to 4 tablespoons half-and-half or milk

Instructions

For the cake:

1. In a small saucepan, melt the butter and set aside to cool.
2. Lightly toast the chopped pecans and set aside to cool.
3. Preheat the oven to 350 degrees F. Grease and flour a bundt cake pan.
4. In a large bowl; add flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger. Whisk to thoroughly combine.
5. 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:

1. 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.

Recipe Notes

A recipe for a moist pumpkin pecan bundt cake with a cream cheese glaze.

Recipe adapted from one by Carroll Pellegrinelli on About.com