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)