Description
A moist, spiced cake combining rich pumpkin flavors with nutty pecans, perfect for fall celebrations.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup all-purpose flour or oats
- 1/2 cup sugar
- 1/2 cup vegetable oil or a dairy alternative
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your bundt pan by greasing it generously with oil or softened butter and dusting with flour.
- Mix the dry ingredients in a bowl, whisking together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients in another bowl by beating the eggs, then adding pumpkin purée and oil until smooth.
- Blend the wet mixture into the dry ingredients, gently stirring until just combined.
- Fold in the chopped pecans with a spatula.
- Pour the batter into the prepared bundt pan.
- Bake for about 50–60 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Glaze it up with powdered sugar and milk, or simply dust with powdered sugar if desired.
Notes
Store leftovers at room temperature for up to three days or in the refrigerator for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin, bundt cake, pecan, fall dessert, autumn recipe