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Pumpkin Pecan Cake


Especially great in the fall and winter months.

Can use spice cake mix in place of yellow mix. Omit spices.

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  • 1 (18.25-ounce) yellow cake mix
  • 1 (4 serving size) instant vanilla pudding mix
  • 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 2 tsp. pumpkin pie spice
  • 1/2 cup chopped pecans


Servings 16
Preparation time 15mins
Cooking time 60mins


Step 1

Heat oven to 325 degrees.
Grease and flour a 12-cup Bundt pan. (If you only have a 10-cup pan, use extra batter to make 4 muffins.)

In a large mixing bowl, combine cake mix, dry pudding mix, pumpkin, vegetable oil, water, eggs and pumpkin pie spice.

Mix on medium speed for 2 minutes.

Increase speed to medium-high and mix 3 minutes.

Stir in nuts.

Spoon batter into prepared pan.

Bake 45-55 minutes, or until a toothpick inserted in center comes out clean.

Cool 10 minutes then remove from pan; cool completely on rack.

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