Pecan-Pumpkin Bundt Cake with Cream Cheese Glaze

pecan pumpkin bundt cake with cream cheese glaze recipe
BRIAN WOODCOCK

Looking for a delicious dessert other than pie to serve at Thanksgiving dinner? Behold: Our Pecan-Pumpkin Bundt Cake.

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Yields: 12 servings
Total Time: 2 hours 0 mins
Ingredients
Cake
1 c.

(2 sticks) unsalted butter, at room temperature, more for pan

3 c.

all purpose-flour, spooned and leveled, more for pan

2 tsp.

pumpkin pie spice

2 tsp.

baking powder

1 tsp.

baking soda

1 tsp.

kosher salt

2 c.

packed light brown sugar

2

large eggs

1

(15-ounce) can pure pumpkin puree

1/2 c.

sour cream, at room temperature

1 tsp.

pure vanilla extract

3/4 c.

chopped toasted pecans

Glaze
3 oz.

cream cheese, at room temperature

1 tbsp.

milk

1 tsp.

pure vanilla extract

1/2 tsp.

kosher salt

3/4 c.

confectioners' sugar

Chopped toasted pecans, for garnish

Directions
  1. Make the cake: Preheat oven to 350°F. Butter and flour a 12-cup bundt pan. Whisk together flour, pie spice, baking powder, baking soda, and salt in a bowl.
  2. Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating until incorporated after each addition. Beat in pumpkin puree, sour cream, and vanilla. Reduce mixer speed to low and slowly add flour, mixing just until incorporated. Fold in pecans. Transfer batter to prepared pan.
  3. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in pan for 20 minutes, then invert onto wire rack to cool completely. Transfer cake to a serving platter.
  4. Make the glaze: Beat cream cheese, milk, vanilla, and salt on medium speed with an electric mixer until smooth. Gradually add sugar, beating until incorporated.
  5. Drizzle cake with glaze and sprinkle with pecans.
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