Pumpkin Pecan Bundt Cake is a moist cake with a mild pumpkin flavor. The Spiced Caramel Sauce is rich in pumpkin flavor and pairs well with this cake. The thick and rich sauce is best served warm. A hot cup of tea goes well with this cake. For coffee lovers, enjoy a hot cup of your favorite coffee with a slice of this cake.
I found this recipe on the Nestle site and it looked so good, so I had to try it. This cake is made with a yellow cake mix combined with pumpkin pie mix, eggs and oil.
If I use a cake mix, I select a moist cake mix. I don't make many cakes from mixes these days, but have found that a moist cake mix does give you a cake that is more moist. A dry cake is not at all appealing.
Sprinkle chopped pecans in the prepared cake pan before the cake batter is added, so that the pecans are baked into the top of the cake. Chopped walnuts are also good with this cake.
The thick spiced caramel sauce is made from evaporated milk, brown sugar and pumpkin pie mix. The sauce is almost as thick as pumpkin pie mix. The milk thins the pumpkin pie mix a bit. The strong-flavored pumpkin sauce is best served warm. I store leftover sauce in the refrigerator then reheat it in the microwave as needed.
This cake will be good served as part of your Thanksgiving dessert table. Anyone who loves the flavor of pumpkin will love this cake.
If you like the idea of mixing pumpkin pie mix with a cake mix, check out Chocolate Pumpkin Muffins. It is a simple two-ingredient recipe mixing a chocolate cake mix with pumpkin pie mix.
I hope you enjoy the Pumpkin Pecan Bundt Cake with the Spiced Caramel Sauce!
Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
- 3/4 cup chopped pecans
- 1 yellow cake mix 18.25 ounce boxed mix
- 30 ounces Pumpkin Pie Mix, divided
- 3 jumbo eggs
- 1/4 cup vegetable oil
- 3/4 cup light brown sugar
- 2/3 cup evaporated milk
- Preheat oven to 350F.
- Grease a 9 1/2-inch Bundt pan.
- Sprinkle the pecans in the bottom of the Bundt pan. Set aside.
- Using an electric mixer, beat the cake mix, 2-cups of the pumpkin pie mix, eggs and oil in a large mixing bowl until combined.
- Pour into the prepared Bundt pan.
- Bake in the preheated oven for 35 - 40 minutes or until a pick inserted into the cake comes out clean.
- Cool on a wire rack in the Bundt pan for 15-minutes then invert onto the wire rack to cool completely.
- In a heavy bottom sauce pan, combine the remaining pumpkin pie mix, brown sugar and evaporated milk.
- Bring to a boil, stirring constantly. Boil for one minute then remove from the heat.
- Serve warm sauce over cake slices.