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–+ servings
Golden carrot cake slice with cream cheese frosting and crushed pecans on white plate.

Pumpkin Bundt Cake Recipe

Bree Hester
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 45 minutes
Course cake, Dessert, Pastry
Cuisine American, fall baking
Servings 12
Calories 414 kcal

Ingredients
  

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup room temperature butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 1/3 cups pumpkin butter
  • 2 Tablespoons milk
  • 1 cup chopped pecans

Icing:

  • 1 cup powdered sugar
  • 1 Tablespoon melted butter
  • 1 teaspoon vanilla
  • 1-2 Tablespoons warm water

Instructions
 

  • In a medium size bowl, whisk together the dry ingredients.
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  • Cream together the butter and both sugars. Add the pumpkin butter, eggs, and milk.
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  • Add the dry ingredients.
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  • Mix the batter and add in the pecans.
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  • Pour the batter into a Bundt or fluted cake pan coated with cooking spray.
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  • Bake in a preheated 350 degree for 50 to 60 minutes or until a toothpick comes out clean.
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  • Cool in the pan for 10 minutes. Turn out the cake onto a cooling rack for 15 minutes.
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  • Meanwhile, make the icing. Whisk the butter, powdered sugar and vanilla together. Add 1-2 Tablespoons warm water until you get an icing with a drizzling consistency.
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  • Drizzle the icing over the cake and let cool completely.
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Nutrition

Calories: 414kcalCarbohydrates: 64gProtein: 5gFat: 17gSaturated Fat: 6gSodium: 315mgFiber: 2g
Keyword fall dessert, Halloween cake, Pumpkin bundt cake, Pumpkin butter cake, Thanksgiving, thanksgiving dessert
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