Pumpkin Pecan Bundt Cake Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake Image by: Pumpkin Pecan Bundt Cake Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2010


Syrup :


On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

In small bowl, stir pecans with 2 tbsp (30 mL) of the brown sugar; sprinkle over greased and flour-dusted 10-inch (3 L) Bundt pan.

In large bowl, beat remaining sugar with butter; beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until smooth.

In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture. Scrape into pan; tap pan on counter and smooth top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 10 minutes. Remove from pan; transfer to rack.

Syrup: In small saucepan, melt butter over medium heat. Stir in sugar and 3 tbsp (45 mL) water; boil until dissolved and thickened, about 3 minutes. Stir in rum; boil for 1 minute. Brush over cake.

Nutritional facts Per each of 12 servings: about

  • Sodium 388 mg
  • Protein 5 g
  • Calories 550.0
  • Total fat 28 g
  • Potassium 311 mg
  • Cholesterol 67 mg
  • Saturated fat 7 g
  • Total carbohydrate 67 g


  • Iron 22.0
  • Folate 30.0
  • Calcium 8.0
  • Vitamin A 89.0
  • Vitamin C 3.0
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Baking & Desserts

Pumpkin Pecan Bundt Cake