Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

You’ll be the envy of the bake sale with this richly spiced Bundt Cake. Find our Homemade Pumpkin Spice recipe here

Pumpkin Spice Bundt Cake
Yield: 10 to 12 servings
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  1. 1½ cups unsalted butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 2 cups sugar
  4. 1⅓ cups firmly packed light brown sugar, divided
  5. 1½ teaspoons kosher salt
  6. 5 large eggs, at room temperature
  7. 1 tablespoon vanilla extract
  8. 3 cups all-purpose flour
  9. 2 tablespoons plus 1 teaspoon Homemade Pumpkin Spice, divided
  10. ½ teaspoon baking powder
  11. ½ cup finely chopped pecans
  12. Garnish: confectioners’ sugar, Homemade Pumpkin Spice
  1. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
  2. In a large bowl, beat butter and cream cheese until fluffy, 3 to 4 minutes. Add sugar, 1 cup brown sugar, and salt; beat at high speed 10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. Add vanilla, flour, 1 teaspoon Homemade Pumpkin Spice, and baking powder. Beat until well combined.
  4. In a small bowl, stir together pecans, remaining ⅓ cup brown sugar, and remaining 2 tablespoons Homemade Pumpkin Spice.
  5. Spoon half of batter into prepared pan. Sprinkle pecan mixture over batter. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl. Smooth top with an offset spatula.
  6. Place in a cold oven. Bake at 300° until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes. Let cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar and Homemade Pumpkin Spice, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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