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Pumpkin Pecan Bundt Cake with a cream cheese glaze

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.