If you’re looking for a fall-inspired dessert that’s perfect for gatherings or a cozy treat at home, this Pecan Pumpkin Bundt Cake with Cream Cheese Glaze is the answer! This cake is moist, flavorful, and packed with warm spices, pumpkin, and a crunchy pecan topping. The cream cheese glaze drizzled on top adds an irresistible richness that will have everyone coming back for more.
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Why You’ll Love This Pecan Pumpkin Bundt Cake with Cream Cheese Glaze
- Fall Flavors: The combination of pumpkin, cinnamon, nutmeg, and pecans makes this cake the perfect treat for fall.
- Moist & Tender: The pumpkin keeps the cake soft and moist, making every bite a delight.
- Irresistible Glaze: The cream cheese glaze adds a rich, tangy sweetness that pairs perfectly with the spiced cake.
- Great for Sharing: Whether for a holiday dinner or an afternoon snack, this Bundt cake is perfect for serving a crowd.
Ingredients for Pecan Pumpkin Bundt Cake with Cream Cheese Glaze
To make this moist, spiced cake with a luscious glaze, you’ll need the following ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
- Optional: 1/2 cup chocolate chips or raisins (for added flavor)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (adjust for consistency)
Tools You’ll Need
- 10-inch Bundt pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
How to Make Pecan Pumpkin Bundt Cake with Cream Cheese Glaze
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Prepare the Wet Ingredients
In a large mixing bowl, beat the pumpkin puree, vegetable oil, granulated sugar, and brown sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If you’re adding chocolate chips or raisins, fold them in along with the chopped pecans.
Step 5: Pour the Batter into the Pan
Pour the batter into the prepared Bundt pan, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 6: Bake the Cake
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
Step 7: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes, then carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Step 8: Make the Cream Cheese Glaze
While the cake cools, beat the softened cream cheese, powdered sugar, vanilla extract, and milk together in a bowl until smooth and creamy. Adjust the amount of milk to get your desired glaze consistency.
Step 9: Glaze the Cake
Once the cake has cooled completely, drizzle the cream cheese glaze over the top, letting it flow down the sides of the cake. Sprinkle with extra chopped pecans for added crunch and decoration.
Step 10: Serve & Enjoy
Slice and serve! This cake is perfect with a cup of coffee, tea, or as a sweet dessert to share with friends and family.
Serving Suggestions
- Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Pair it with a hot cider or your favorite fall drink for a cozy autumn treat.
Tips for the Best Pecan Pumpkin Bundt Cake
- Don’t Overmix the Batter: Overmixing can lead to a dense cake, so mix until just combined.
- Toast the Pecans: For extra flavor, toast the chopped pecans in a dry skillet over medium heat for a few minutes before adding them to the batter or sprinkling them on top.
- Check for Doneness Early: Every oven is different, so check the cake around 50 minutes to ensure it doesn’t overbake. If a toothpick comes out clean, it’s ready!
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, you can refrigerate the cake for up to 1 week or freeze it for up to 3 months. Let it thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Just make sure to cook and puree the pumpkin until smooth, and remove any excess moisture.
Q2: Can I make this cake ahead of time?
A: Absolutely! The cake can be made a day ahead and stored covered at room temperature. The glaze can be prepared ahead as well and refrigerated until ready to serve.
Q3: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients are gluten-free.
Conclusion: A Delicious Fall Favorite
This Pecan Pumpkin Bundt Cake with Cream Cheese Glaze is the perfect way to celebrate fall. With its moist pumpkin cake, crunchy pecans, and tangy cream cheese glaze, it’s sure to become a favorite in your recipe collection. Whether it’s for a special occasion or just a cozy treat for the family, this cake is a winner every time!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your culinary creations.
Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Cuisine: American (Fall Desserts)
Nutritional Information (per serving)
Calories: 350
Protein: 4g
Carbohydrates: 45g
Fat: 18g
Fiber: 2g
Enjoy every bite of this delicious fall cake, and don’t forget to share the joy with your loved ones!
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Pumpkin Bundt Cake with Cream Cheese Glaze
- Total Time: 0 hours
Description
If you’re looking for a fall-inspired dessert that’s perfect for gatherings or a cozy treat at home, this Pecan Pumpkin Bundt Cake with Cream Cheese Glaze is the answer! This cake is moist, flavorful, and packed with warm spices, pumpkin, and a crunchy pecan topping. The cream cheese glaze drizzled on top adds an irresistible richness that will have everyone coming back for more.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
- Optional: 1/2 cup chocolate chips or raisins (for added flavor)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (adjust for consistency)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Prepare the Wet Ingredients
In a large mixing bowl, beat the pumpkin puree, vegetable oil, granulated sugar, and brown sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If you’re adding chocolate chips or raisins, fold them in along with the chopped pecans.
Step 5: Pour the Batter into the Pan
Pour the batter into the prepared Bundt pan, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 6: Bake the Cake
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
Step 7: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes, then carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Step 8: Make the Cream Cheese Glaze
While the cake cools, beat the softened cream cheese, powdered sugar, vanilla extract, and milk together in a bowl until smooth and creamy. Adjust the amount of milk to get your desired glaze consistency.
Step 9: Glaze the Cake
Once the cake has cooled completely, drizzle the cream cheese glaze over the top, letting it flow down the sides of the cake. Sprinkle with extra chopped pecans for added crunch and decoration.
Step 10: Serve & Enjoy
Slice and serve! This cake is perfect with a cup of coffee, tea, or as a sweet dessert to share with friends and family.
Notes
- Don’t Overmix the Batter: Overmixing can lead to a dense cake, so mix until just combined.
- Toast the Pecans: For extra flavor, toast the chopped pecans in a dry skillet over medium heat for a few minutes before adding them to the batter or sprinkling them on top.
- Check for Doneness Early: Every oven is different, so check the cake around 50 minutes to ensure it doesn’t overbake. If a toothpick comes out clean, it’s ready!
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Cuisine: American (Fall Desserts)
