Candied pecans and a rich, buttery icing turn this simple pumpkin Bundt cake into a grande finale dessert.
Candied pecans and a rich, buttery icing turn a simple pumpkin-spice Bundt cake into a grandefinale dessert.
Pick out your favoritecake stand, and put this beautifulBundt cakeon display at your next party.
Credit: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
For longer storage, bake, cool, and freeze the Bundt for up to three months.
Bring to room temperature, and glaze and garnish fresh before serving.
Freeze for longer storage (up to three months).
Bring to room temperature before serving.
Beat butter with a heavy-duty electric stand mixer on medium speed until creamy.
Gradually add sugars, and beat until fluffy.
Add pumpkin and vanilla, beating just until blended.
Beat at low speed just until blended after each addition.
Stir in chopped pecans.
While cake bakes, prepare Candied Pecans:
Stir together 1/4 cup granulated sugar, 1/4 tsp.
pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium.
(Sugar will appear grainy before it melts and coats pecans.)
Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
Boil, stirring often, 1 minute; remove from heat.
Gradually whisk in 1 cup powdered sugar and 1 tsp.
vanilla extract until smooth.
Top with Candied Pecans while icing is still soft.
He named his creation a “Bundt” pan after “bund"the German word for gathering.
Canned pumpkin puree is consistent in thickness, flavor, and color, while homemade versions can vary slightly.
Feel free to substitute if preferred.
To make this cake nut-free, just leave out the pecans.
check that to grease and dust the Bundt pan with flour before filling with cake batter.
Consider usingcake goopif your pan tends to stick.
