Pumpkin Pecan Bundt Cake

Yield 10

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  • 3/4 cup unsalted butter or 1 1/2 sticks
  • 1/2 tsp ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 2 1/2 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 tsp table salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 15 oz can pumpkin puree
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup chopped pecans


  1. Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust with flour.
  2. Combine the butter, cinnamon, and nutmeg in a small pan and heat on low until the butter is melted. Set aside to cool.
  3. Whisk together the flour, baking powder, and salt in a medium mixing bowl.
  4. Whisk together the butter and cinnamon/nutmeg mixture, granulated sugar, brown sugar, pumpkin, eggs, and vanilla in a large mixing bowl.
  5. Stir the flour into the pumpkin mixture until combined. Stir in the chopped nuts.
  6. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
  7. Let cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
  8. Slice and serve.


Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.