Pumpkin Pecan Bundt Cake for #BundtAMonth

Name: Pumpkin Pecan Bundt Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 people
Ingredients: 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; 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

October 3, 2012 By Renee 37 Comments

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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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