Pumpkin-Pecan Bundt Cake with Cream Cheese Glaze

Pumpkin-Pecan Bundt Cake with Cream Cheese Glaze

Fall is about to end but that doesn’t mean you need to stop baking food that is inspired by the season. In fact, here’s a recipe that we believe can help celebrate the autumn season in the most perfect way possible.


*for the cake

  • 2 large eggs
  • 1 can or 15oz of pure pumpkin puree
  • 3 cups of all-purpose flour, spooned and leveled. Secure extra flour for the pan
  • 2 cups of light brown sugar, packed
  • 2 sticks of unsalted butter set at room temperature, with extra for pan
  • 3/4 cup of chopped toasted pecans
  • 1/2 cup of sour cream set at room temperature
  • 2 teaspoons of baking powder
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of kosher salt

*for the glaze

  • 3 oz. of cream cheese set at room temperature
  • 1 tablespoon milk
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of kosher salt
  • Chopped toasted pecans (for garnish)



  1. Preheat your oven to about 350 F.
  2. Butter then flour a 12-cup bundt pan, or you can use something similar such as this BakersLove – Swirl Donut Mold Baking Pan, set aside after,
  3. In a bowl, combine your pie spice, flour, baking powder, salt, and baking soda by using a regular whisk.
  4. With the use of an electric mixer, beat your brown sugar and butter together in a separate bowl until they achieve a light and fluffy mixture. This won’t take long, just 2 to 3 minutes and then it’s good.  
  5. Add your eggs one at a time, keep beating the mixture after every addition so that the egg can be fully absorbed.
  6. Beat your sour cream pumpkin puree, and vanilla into the mixture.
  7. Add your flour and lower the speed of your mixer. Once the flour has fully disappeared into the mixture, you can add the pecans.
  8. Pour the batter into your prepared bundt pan and bake it in the oven for about 50 to 55 minutes. Make sure to insert a toothpick at the very center if it’s already done or not.
  9. If the cake is ready, pull it out of the oven and allow to cool in the pan for 20 minutes. Then flip it onto a wire rack so the cake can cool down completely. Transfer the cake onto a serving platter once you’re ready to add the glaze.
  10. Speaking of glaze, to make some, all you have to do is beat all of your ingredients together (except the sugar) in a bowl with the use of an electric mixer till their texture becomes smooth. Slowly add your sugar, while still beating the mixture, until it is properly incorporated.
  11. Drizzle – not pour! – the glaze over the cake. Top with some pecans and serve!  


Source:  https://www.countryliving.com/food-drinks/a24404532/pecan-pumpkin-bundt-cake-cream-cheese-glaze-recipe/