Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans

Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans

Candied pecans and a rich, buttery icing turn a simple pumpkin Bundt cake into a grand finale dessert. Pick out your favorite cake stand and put this beautiful Bundt cake on display at your next party.

Ingredients

  • salted butter

    softened

    1 c
  • granulated sugar
    1 c
  • packed light brown sugar
    1 c
  • eggs
    4 large
  • canned pumpkin
    1 ½ c
  • vanilla extract
    2 tsp
  • all-purpose flour

    plus more for pan

    3 c
  • baking powder
    1 tbsp
  • pumpkin pie spice
    1 ½ tsp
  • baking soda
    ½ tsp
  • salt
    ½ tsp
  • whole buttermilk
    1 c
  • chopped toasted pecans
    1 c
  • shortening
  • granulated sugar
    ¼ c
  • pumpkin pie spice
    ¼ tsp
  • salt
  • roughly chopped pecans
    1 c
  • packed light brown sugar
    1 c
  • heavy cream
    ⅓ c
  • salted butter
    ¼ c
  • powdered sugar
    1 c
  • vanilla extract
    1 tsp

Directions

  1. 1

    Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy.

  2. 2

    Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.

  3. 3

    Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt.

  4. 4

    Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans.

  5. 5

    Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.

  6. 6

    Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour.

  7. 7

    Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.

  8. 8

    Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.

  9. 9

    Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans

Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans

4.8(5)

Similar Recipes

Pumpkin Bundt Cake With Maple Brown-Butter Glaze

Pumpkin Bundt Cake With Maple Brown-Butter Glaze

Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners’ sugar — a tip picked up from Stella Parks.

522 kcal
Pumpkin Chocolate Chip Cake

Pumpkin Chocolate Chip Cake

This pumpkin chocolate chip cake is a moist pumpkin spice cake loaded with chocolate chips and topped with a light and fluffy cream cheese whipped cream. It's quick and easy to throw together, and perfect for a fall treat!

105 minutes12 servings343 kcal
Pumpkin Spice Texas Sheet Cake

Pumpkin Spice Texas Sheet Cake

This seasonal spin on a classic Texas sheet cake might just be better than the original.

105 minutes20 servings
Maple Pumpkin Bread with Cinnamon Butter

Maple Pumpkin Bread with Cinnamon Butter

a moist, tender pumpkin bread full of maple syrup and brown butter, slathered with cinnamon butter yield: 1 (10x5x3”) loaf

0 servings
Pumpkin Crumb Cake

Pumpkin Crumb Cake

This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. It is just the thing for an afternoon snack, and just as good for breakfast the next day. You can use any pumpkin spice blend you like, but the homemade recipe included below includes a bit of cardamom, which isn’t usually included in pumpkin spice blends, but brings a hint of citrusy floral flavor. The pumpkin-spice glaze is optional, but if you have the time, don’t skip it. It adds a nice extra hint of sweetness and spice.

Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze

Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It's seriously the BEST pumpkin bread recipe!

2.3 hours
Pumpkin Spice Oatmeal Cream Pies

Pumpkin Spice Oatmeal Cream Pies

Pumpkin Spice Oatmeal Cream Pies is a fluffy marshmallow filling (from my Oatmeal Cream Pies) sandwiched between two soft, spiced pumpkin oatmeal cookies for a cozy and delicious treat! Yes, these sandwich cookies scream Fall, but I love them any time of the year! Even the pumpkin oatmeal cookies stand on their own as wonderfully delicious cookies year-round!

22 minutes767 kcal
Cinnamon Roll Bundt Cake Recipe

Cinnamon Roll Bundt Cake Recipe

My famous Cinnamon Roll Bundt Cake, which was featured on the TODAY Show and Rachael Ray, is a moist sour cream pound cake with a buttery cinnamon swirl dancing through the inside that's finished with a decadent cream cheese icing. 

120 minutes16 servings553 kcal

Ratings & Reviews

0.0/ 5
Exceptional

Based on 5 ratings

southernliving.com
4.8(5 reviews)
View original recipe

Rating Breakdown

About this Recipe

Craving a dessert that truly wows? This Pumpkin-Spice Bundt With Brown Sugar Icing And Candied Pecans transforms a classic fall flavor into an unforgettable showstopper, perfect for any special occasion.

What sets this Bundt cake apart is its thoughtful combination of textures and flavors. A rich, moist pumpkin cake is crowned with a decadent, buttery brown sugar icing that cascades over every fluted edge. The irresistible crunch of candied pecans adds another layer of sophistication, turning a simple dessert into a grand finale.

Prepare for a sensory delight. Each slice offers a harmonious blend of warm, inviting pumpkin and spice notes balanced by the deep, caramel-like sweetness of the brown sugar icing. The cake itself is incredibly tender and moist, providing a perfect counterpoint to the satisfying bite of the crunchy, sweet candied pecans. This is not just a cake; it's an experience designed to impress your guests and satisfy every sweet tooth, creating a truly memorable moment around the table.

While the candied pecans are a highlight, you can easily adapt them. Feel free to swap the pecans for walnuts or almonds in both the cake batter and the candied topping for a different nutty flavor. If you prefer less spice, you can slightly reduce the amount of pumpkin pie spice, or add a pinch more if you love bold flavor. For the ultimate presentation, ensure your Bundt pan is well-prepared, allowing the cake's beautiful shape to shine.

This beautiful Bundt cake is a centerpiece in itself, destined for your favorite cake stand. It's the ideal grand finale for holiday gatherings, dinner parties, or any festive occasion where you want to serve something truly special and comforting.

Frequently Asked Questions