Pumpkin Pecan Cake
Ready In: 1 hr 10 mins
Serves: 16
Ingredients
- 1 (18 1/4ounce) box yellow cake mix
- 1 (3 1/2ounce) package vanilla instant pudding mix
- 1 (15 -16 ounce) can pumpkin puree
- 1⁄2 cup vegetable oil
- 1⁄2 cup water
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 1⁄2 cup pecans, chopped
Spice Glaze
- 2 cups powdered sugar, sifted
- 1 tablespoon butter, softened
- 1⁄2 teaspoon pumpkin pie spice
- 2 -4 tablespoons milk
Directions
- Heat oven to 325 degrees. Grease and flour a 10 to 12 cup Bundt pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.
- In a large mixing bowl, combine all ingredients except nuts. Mix on medium speed 2 minutes. Increase speed to medium-high; mix 3 minutes. Stir in nuts. Spoon batter into prepared pan.
- Bake at 325 degrees for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired drizzle with galze.
- Spice Glaze: In medium bowl, mix sugar, butter, and spice. Gradually add milk until desired consistency; mix until smooth. Drizzle over cooled cake.
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