A delightful spiced pumpkin bundt cake with a rich pecan glaze, perfect for fall gatherings.
Preheat your oven to 350°F (175°C). Grease a bundt pan generously to prevent sticking.
Ensure every crevice of the bundt pan is greased to make unmolding the cake easier.
In a large mixing bowl, combine the pumpkin puree, light brown sugar, and melted butter. Mix until smooth.
Use a whisk to ensure the mixture is lump-free and well-blended.
Add the eggs one at a time, mixing well after each addition.
Adding eggs one at a time helps to incorporate air into the batter, making the cake lighter.
Sift together the flour and pumpkin pie spice, then gradually add to the wet ingredients, alternating with the milk.
Alternating dry and wet ingredients prevents overmixing and ensures a tender cake.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 45 minutes to avoid overbaking.
While the cake bakes, prepare the glaze by melting butter and dark brown sugar in a saucepan over medium heat. Stir in the chopped pecans.
Stir constantly to prevent the sugar from burning.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Cooling the cake slightly in the pan helps it set and makes unmolding easier.
Once the cake is cool, drizzle the pecan glaze over the top and let it set before serving.
For a neater presentation, place the cake on a plate before drizzling the glaze.
Slice and serve your delicious spiced pumpkin bundt cake with pecan glaze. Enjoy!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
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