Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Makes:
12
to 16 servings
Prep Time:
15
minutes
Total Time:
80
minutes
based on 6 reviews
1
Pumpkin Pecan Bundt Cake is a delicious twist on the classic cake. Topped with a warm spiced caramel sauce drizzle, this flavorful dessert will be a hit for the holidays or fall and winter entertaining.

In this recipe:

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Ingredients:

  • 3/4 cup coarsely chopped pecans
  • 1 package (18.25 ounces) yellow cake mix
  • 1 can (30 ounces) LIBBY'S® Easy Pumpkin Pie Mix, divided
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

Directions:

PREHEAT oven to 350° F. Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.

BEAT cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.

BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.

COMBINE remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.


Reviews:

Review This Recipe

Fast and Delicious

 Star(s)

Joanne Moomaw from Baird, TX

This is so easy and such a great cake. Nice and moist, the texture is rich and the family loves it!

Read More Reviews

Review This Recipe
  •  Star(s)

    Just ok

    Jill Chapman from Lebanon, OR

    It was very pumpkin-ey but I was hoping for more flavor.I think if I make this again I will add more spices.

  •  Star(s)

    pumpkincake

    karol dalton from ohio

    my baking group just loved this cake so much we made it for a meeting and everyone wanted the recipe to try on their friends.

  •  Star(s)

    Fast and Delicious

    Joanne Moomaw from Baird, TX

    This is so easy and such a great cake. Nice and moist, the texture is rich and the family loves it!

  •  Star(s)

    family loved it

    mary bond from LANCASTER, KS

    I've been the baker in the family for years & always get elected/appointed desserts for any get-together. Always looking for new, creative & goodlooking desserts. This one fills the bill! Ingredients are common, instructions to the point, & the results brought many compliments. I'll be adding this one to a "Special" list for my soon to open cafe.

  •  Star(s)

    Easy but wonderful

    XSusan HART from NASHVILLE, TN

    I took this dessert to Thankgivng Dinner-a real hit-everyone wanted the receipe

  •  Star(s)

    Excellent

    Molly Ammerman from ATLANTA, NY

    What a great idea!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 430
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 60mg (20% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 65g (22% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 48g
  • Protein: 6g
  • Vitamin A: 70% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

Ingredients

  • 3/4 cup coarsely chopped pecans
  • 1 package (18.25 ounces) yellow cake mix
  • 1 can (30 ounces) LIBBY'S® Easy Pumpkin Pie Mix, divided
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

 

Directions

PREHEAT oven to 350° F. Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.

BEAT cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.

BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.

COMBINE remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.

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