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–+ servings

Caramel Pecan Pumpkin Bundt Cake

Sheila
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course baked goods, Dessert
Cuisine American, Fall
Servings 12 servings
Calories 704 kcal

Equipment

  • 1 bundt cake pan or 9x13 cake pan

Ingredients
  

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
  • 15 ounces canned pumpkin puree 1 can
  • 1 1/2 cup pecans toasted

Never Fail Caramel Frosting

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

Instructions
 

preheat oven to 350°, grease bundt pan

  • Place pecans in a single layer on a baking sheet bake in 350℉ for 5 minutes to toast. Separate out 1/2 cup of nice looking whole pecans for decorating cake after frosting. Chop the remaining 1 cup of toasted pecan into fine pieces. Set aside.
  • 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 whisk to combine.
  • 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 puree, scrape sides of bowl and beat on medium for another minute. Now fold in chopped pecans.
  • Pour batter in to a well greased bundt or 9×13 cake pan. Bake at 350 degrees for 50-60 minutes for bundt pan, 30-35 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.
    Add in powdered sugar, whisk until thick and smooth. Spoon over cake, or directly into your pie hole .

Nutrition

Calories: 704kcalCarbohydrates: 91gProtein: 7gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 14gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 68mgSodium: 481mgPotassium: 191mgFiber: 3gSugar: 64gVitamin A: 5523IUVitamin C: 2mgCalcium: 40mgIron: 3mg
Keyword baking, bundt cake, caramel, coffee time, dessert, Fall, pumpkin, pumpkin pie spice
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