Caramel Pecan Pumpkin Bundt Cake

If you’re looking for the most perfect cake to welcome fall, this Caramel Pecan Pumpkin Bundt Cake needs to be at the top of your list. Made with simple ingredients, warm pumpkin spices, plenty of pecans, and a tender, moist crumb, this Bundt cake recipe is everything I love about fall baking. The cake itself isn’t overly sweet, which makes it the perfect partner for my famous and oh so decadent, buttery, caramel frosting. It’s an easy perfect dessert for a dinner party, Thanksgiving, or any special occasion when you want to put a beautiful homemade cake on the table without a lot of fuss. And honestly, the best part might just be that irresistible caramel frosting dripping down the top of the cake!

Why you’ll love this Caramel Pecan Pumpkin Bundt Cake

What’s not to like? Dense moist pumpkin cake with all the luverly spices you would expect top it all off with my mom’s Never Fail Caramel Frosting, yes, please and thank you very much!  I’m pretty sure I’m not alone when I say…I LOVE PUMPKIN!! I also love to say bundt. Call me weird. I just think it’s a funny word. Have you see the movie My Big Fat Greek Wedding? NO?! Well get out of here and go watch it. The first one, although I’ve watched all three, and the first is still my favorite. Boodnt? Boundt? BUNT? T T T. BooontT? Oh just go watch it. It’s hilarious. Now lets make this very ungreek bundt cake.

Gather these ingredients

No Fail Caramel Frosting

How to make Pecan Pumpkin Bundt Cake

Preheat the oven to 350°F and generously coat a Bundt pan with cooking spray, making sure to get into all the nooks and crannies. Once the oven is preheated, spread the pecans in a single layer on a baking sheet and toast for 5 minutes. Remove from the oven and let them cool. Set aside the prettiest pecans to decorate the top of the cake, then finely chop the remaining pecans for folding into the batter.

For an extra-reliable method, use Crisco shortening. Place about 1 tablespoon of shortening on a paper towel and rub it thoroughly over the inside of the Bundt pan, making sure every nook and cranny is coated. Dust the pan generously with flour, then gently tap out the excess. Take a look at the pan—wherever the flour hasn’t stuck, add a little more shortening and dust with flour again. Once every surface is coated, you’re ready to add the batter. Voila! Your cake should release beautifully!

Combine oil and sugar in mixing bowl, beat until combined then add in eggs and beat on medium high until light and fluffy.

Cream sugar, oil, and eggs until smooth, glossy, and creamy.

In a medium bowl, whisk together all of the dry ingredients—flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the flour mixture to the wet ingredients, mixing on low speed with the paddle attachment just until combined. Be careful not to overmix; you want the batter smooth and well incorporated.

After all flour is incorporated gradually add in pumpkin, scrape sides bowl.

Add chopped pecan pecans to cake batter.

Fold chopped pecans into pumpkin bundt batter.

Pour batter into prepared pan (see tips above) and bake for 50–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs. Begin checking around 50 minutes, as oven temperatures and Bundt pans can vary.

Let cake rest for 15 minutes before inverting bundt cake on to a wire cooking rack. When bundt is completely cook transfer to cake stand or platter for frosting.

Caramel Frosting

Add brown sugar and butter to a saucepan. As butter melts whisk the two ingredients together until smooth and mixture starts to bubble. This should take about 5 minutes. Once butter and brown sugar have become one, remove pan from stove and whisk in vanilla extract.

Next gradually add powdered sugar to warm caramel mixture.

Whisk until frosting is smooth, add in a tablespoon of milk at a time to thin out frosting. Allow frosting to cool before spreading over the top of the bundt cake. Frosting can still be warm, just not hot. If you are in a hurry, transfer to a cold bowl and whisk until frosting has cooled.

Spread caramel frosting over the top of the bundt cake, letting the frosting drape down the sides.

Place toasted whole pecans on top of the bundt cake and make it look pretty!

Frequently Asked Questions

Can I make this pumpkin Bundt cake ahead of time?

Absolutely! This is actually a great make-ahead dessert. Bake the cake, allow it to cool completely, frost it, then cover it tightly with plastic wrap. Store leftovers in an airtight container at room temperature for a day or two.

How do I know when my Bundt cake is done?

Start checking the cake around 50 minutes. Depending on your oven and your particular pan, it may need 55–60 minutes. Insert a toothpick or cake tester into the thickest part of the cake. You want it to come out clean or with a few moist crumbs attached. If there is wet batter, give the cake a little more time.

Why did my Bundt cake stick to the pan?

The most common culprit is not preparing the pan thoroughly enough. Because Bundt pans have so many ridges and crevices, make sure you coat the entire pan generously with shortening and dust with flour before adding the batter. Also, allow the cake to cool for about 10–15 minutes before turning it out onto a wire rack.

Can I use a hand mixer instead of a stand mixer?

Yes. Either a stand mixer or hand mixer works beautifully for this recipe. Just be careful not to overmix once you add the dry ingredients. Mix until the batter is combined, then fold in the pecans.

Can I use walnuts instead of pecans?

Absolutely! Walnuts are a delicious substitute for pecans. I would also toast walnuts before using them. Toasting nuts bring out the flavor of the nut. You can also leave the nuts out completely if you prefer.

Can I make this cake in a 9×13 pan?

Yes. If you don’t have a Bundt pan, this cake can be baked in a 9×13-inch pan. The baking time will be shorter, so begin checking the cake around 35–40 minutes.

Can I make mini Bundt cakes with this recipe?

Yes! Mini Bundt cakes would be especially pretty for a fall gathering. Fill the pans according to the manufacturer’s recommendations and begin checking for doneness much earlier than you would for a full-size cake. 350 degrees F for approx 20-25 minutes.

Can I freeze pumpkin Bundt cake?

Yes. For the best results, freeze the cake before adding the caramel frosting. Wrap the completely cooled cake tightly in plastic wrap, followed by foil or a freezer-safe container. Thaw at room temperature, then make the caramel frosting and spoon it over the cake before serving.

What makes this cake so moist?

The pumpkin adds plenty of moisture to the batter, while the oil helps keep the cake tender even after it cools. The combination gives this pumpkin cake its wonderfully soft, moist crumb without making it heavy.

Tips for making the Best Pumpkin Bundt Cake

• Prepare your Bundt pan well. Because Bundt pans have so many nooks and crannies, properly preparing the pan is the best way to ensure your cake releases beautifully. You can generously coat the entire inside of the pan with cooking spray, making sure you get into every crevice. For an extra-reliable method, use Crisco shortening. Place about 1 tablespoon of shortening on a paper towel and rub it thoroughly over the inside of the Bundt pan, making sure every nook and cranny is coated. Dust the pan generously with flour, then gently tap out the excess. Take a look at the pan—wherever the flour hasn’t stuck, add a little more shortening and dust with flour again. Once every surface is coated, you’re ready to add the batter. Voila! Your cake should release beautifully!
• Use room temperature eggs. Room temperature eggs incorporate more easily into the batter and help create a smooth, evenly mixed cake.
• Don’t overmix the batter. Once you add the flour mixture to the wet ingredients, mix just until everything is incorporated. Overmixing can make the cake dense rather than tender.
• Measure your flour carefully. For the best results, spoon flour into your measuring cup and level it off rather than scooping directly from the flour bag.
• Watch the baking time. Start checking the cake around 50 minutes. Depending on your oven and the shape of your Bundt pan, it may take 55–60 minutes. The cake is done when a toothpick inserted into the thickest part comes out with a few moist crumbs, but no wet batter.
• Don’t rush the cooling process. Let the cake rest in the bundt pan for 10–15 minutes before turning it onto a wire rack. Trying to remove it while it’s piping hot can cause it to break.
• Let the caramel frosting cool slightly. Give the frosting a couple of minutes to cool and thicken before spooning it over the cake. This helps it cling to the cake instead of running completely off.
• Make it ahead. This cake keeps beautifully, making it a great dessert to bake a day before serving. Once completely cool, cover it tightly with plastic wrap or store it in an airtight container.
• Want individual desserts? Divide the batter among mini Bundt cakes, adjusting the baking time and checking them early since smaller cakes will bake much faster.

There’s just something about a Bundt cake that makes an ordinary day feel a little more special. This Caramel Pecan Pumpkin Bundt Cake is filled with everything I love about fall baking—warm pumpkin spices, crunchy pecans, tender cake, and that dreamy caramel frosting. It’s the kind of perfect dessert I love to bring to a gathering because you can make it ahead, set it on the table, and watch everyone gather around for a big chunk. Whether you’re serving it for Thanksgiving, a fall dinner with friends, or simply because pumpkin season has arrived, I hope this cake becomes a favorite in your kitchen, too. Please take a second to rate the recipe below in the recipe card, Pin it, and share it on your socials tagging #eat2gather.net. Thank You! Happy baking! From my table to yours with love, Sheila

Well hello there Caramel Pecan Bundt Cake.  Have I ever told you one of my all time favorite movies is My Big Fat Greek Wedding?  That movie has one of the best bundt cake scenes ever filmed…because you know bundt cake is a popular genre in films. 😉

A few more pumpkiny recipes to help you get your pumpkin fix this Fall.

Pumpkin Spice Cookies

Whole Wheat Oatmeal Pumpkin Oat Muffins

Pumpkin Pie

Pumpkin Gingerbread

Loaded Pumpkin Scones

Pumpkin Spice Donut Muffins

What will you be eating this weekend?  Anything pumpkiny?  

Much love! Sheila