Pumpkin pecan Bundt cake

By Janaermo

Ingredients

• Cake
• 1 1
• box Betty Crocker™ Super Moist™ yellow cake mix
• 3/4 3/4
• cup canned pumpkin (not pumpkin pie mix)
• 1/2 1/2
• cup water
• 1/2 1/2
• cup vegetable oil
• 3 3
• eggs
• 1 1/2 1 1/2
• teaspoons ground cinnamon
• 1/2 1/2
• teaspoon ground ginger
• 1/2 1/2
• teaspoon ground nutmeg
• 3/4 3/4
• cup chopped pecans
• Glaze
• 2 2
• tablespoons butter
• 1/4 1/4
• cup packed brown sugar
• 1/8 1/8
• teaspoon ground nutmeg
• 1/4 1/4
• cup heavy whipping cream
• 2/3 2/3
• cup powdered sugar
• 1/2 1/2
• teaspoon vanilla
• 2 2
• tablespoons chopped toasted pecans

Details

Adapted from

Preparation

Step 1

Steps

1
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2
In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
3
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4
In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.