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Brown Sugar Pumpkin Pecan Bundt Cake
Brown Sugar Pumpkin Pecan Bundt Cake is a show-stopping fall dessert. Rich, moist spiced caramel cake with pumpkin puree and chopped pecans.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings:
12
servings
Calories:
497 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups brown sugar , packed
- 1 cup vegetable oil
- 3 large egg
- 15 ounces pumpkin puree
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pecans , chopped
Instructions
- Preheat oven to 350 degrees, spray bundt pan with baking spray.
- Whisk together brown sugar, vegetable oil, eggs and pumpkin puree in a large bowl.
- Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Stir in the pecans.
- Pour into bundt pan and bake for 70-75 minutes or until a toothpick comes out clean.
- Cool on wire rack for 15 minutes before inverting to remove from pan.
Cup of Yum
Nutrition Information
Calories
497kcal
(25%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
41mg
(14%)
Sodium
308mg
(13%)
Potassium
204mg
(4%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
5579IU
(112%)
Vitamin C
2mg
(2%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 497
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 41mg | 14% |
| Sodium | 308mg | 13% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 5579IU | 112% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.