Dessertscountryliving4.5
Pecan-Pumpkin Bundt Cake with Cream Cheese Glaze
Try something different for Thanksgiving dessert this year with our Pecan-Pumpkin Bundt Cake with Cream Cheese Glaze. One bite and even the pie lovers will be asking for a second slice
👥 12 Servings⏱️ Prep & Cook: 2h👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
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.
large eggs2
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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