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Caramel Pecan Pumpkin Bundt Cake

Dense rich, pumpkin, spice bundt cake is full of pecans and perfectly moist, and the caramel frosting is literally the icing on the cake. This cake is absolutely!!


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…



This cake is so easy, there’s nothing tricky of fussy about it.

Walnuts also work really well in this recipe, and of course if you aren’t a fan of nuts then you can leave them out all together.

I think I’ve warned you about this frosting before.  It’s DangerOUS.  As in finger licken can’t stop tasting till the whole darn pan of frosting is gone….whoops!  Oh golly if you are a caramel fan, this frosting is going to be your new best friend enemy…frenemy. It’s so easy to make, and it never ever fails me. Ok I’ll stop goo goo gah gahing over the frosting and get on with the cake.  I love a bundt, I think there must be something nostalgic for me about a cake baked in a bundt pan.  However, if you don’t happen to have a bundt pan a regular ol’ 9×13 sheet cake pan will work just fine.


You might just want to put on a pot-a-Joe….this cake screams for a cup!

Caramel Pecan Pumpkin Bundt Cake

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course baked goods, Dessert
Cuisine American
Servings 12 servings


  • 1 bundt cake pan or 9×13 cake pan


cake batter

  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 3 cup flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 2 cups canned pumpkin puree
  • 1 1/2 cup chopped pecans

Never Fail Caramel Frosting

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 2 tbsp milk
  • 2 cups confectioners sugar


preheat oven to 350°, grease bundt pan

  • Combine oil and sugar in mixing bowl beat until combined then add in eggs one at a time, beat on medium high until light and fluffy.
  • Measure out flour add soda, cinnamon, nutmeg, clove, ginger, and salt to flour and stir in.
    Slowly add dry ingredients to wet ingredients. Taking time to scrape the side of the bowl once or twice. Continue to blend on slow speed, when dry ingredients are completely incorporated gradually add in pumpkin, scrape sides of bowl and beat on medium for another minute.
    Fold in 1 cup of chopped pecans.
  • Pour batter in to a well greased bundt or 9×13 cake pan. Bake at 350 degrees for 50 minutes for bundt pan, 35-40 for 9×13 pan or until toothpick comes out clean when poked in center of the cake.
    Allow to cool slightly before pouring Caramel Frosting over cake.

Never Fail Caramel Frosting

  • Melt butter, sugar, and salt together, whisk continually until butter is melted and caramel is bubbly.
    Remove from heat whisk in vanilla and milk.
    Let cool for 2 minutes, add in powdered sugar, whisk until thick and smooth. Spoon over cake, or directly in your pie hole .
Keyword baking, bundt cake, caramel, coffee time, dessert, Fall, pumpkin, pumpkin pie spice
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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

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Recipe Rating


  1. Hello, super excited to try this recipe. Question: have you ever made it in cupcake or layer form? If so, how did it turn out? Thanks!

    1. I have not, but I’m sure it would be just as good! Of course you would have to adjust the baking time. Thanks for stopping by;) Enjoy!

  2. The “trial run” cake went over well at Bible study. I think it’s a definite keeper. It’s easy to put together and forgiving. I was trying to do two things at once and thought the recipe called for baking powder and soda! 1 tsp baking powder and 1 tsp baking soda work just fine. I toasted the pecans and that went well with the Caramel Frosting. No mum in the middle though, this time!

    1. Aww no mum? 😀 Glad it went well…and toasted pecans?! Sign me up!! I’m glad it went well Thanks for letting me know XO

  3. You make me laugh! I will be making the cake to take to the family get together at Thanksgiving. I may need to make a “test run” first though..you know just to check it out and all!

  4. It’s a cake!! (with Greek accent) Love that scene. I’m a little behind so have just seen this post. The cake is on my list for this fall, which is quickly trying to become winter! I need to get moving. Thanks for the lovely recipe!

  5. I made this cake today and I LOVE it! I thought it was going to be much sweeter than it is. It will work great for my family’s taste, but I think I would definitely use your Caramel Frosting to take it somewhere for a dessert… Next time I think I’ll make it in the 9×13 pan… my bundt pan is too small…. or maybe I should just go buy another one! hahahaha

    1. Melissa, yes the cake on it’s own is not overly sweet, the caramel frosting adds that extra sweetness. I think if I made it on its own I might add an extra 1/2 cup of sugar to the batter. Thanks for stopping in! Sheila

    1. you will love it my baking friend! My kids usually never like nuts in cakes or muffins and they chowed this one right down!

  6. May I ask what kind of spatula that is that you used for apple spice frosting?
    Looks like it would be great for spreading frosting.

  7. Oh. My. Forget the cake! I love YOU just for posting that picture!!! I think I can smell it!
    Going right now to find my bundt pan… maybe I’ll just run down town and plain old buy a new one……