Brown Sugar Pumpkin Pecan Bundt Cake

Brown Sugar Pumpkin Pecan Bundt Cake is a show-stopping fall dessert. Rich and moist pumpkin spice caramel cake made with pumpkin puree and chopped pecans.

If you are looking for the ultimate Thanksgiving cake, look no further than this Brown Sugar Pumpkin Pecan Bundt Cake! It has the Pumpkin Pie flavor you love during the holidays with the delicious addition of pecans and brown sugar. Plus this cake is easy to take on the go since it doesn’t need to be chilled.

This easy Brown Sugar Pumpkin Pecan Bundt Cake is a melt-in-your-mouth pumpkin caramel cake with warm fall spices. You can use a pre-made Pumpkin Pie Spice blend to make this cake even easier. The nice thing about making your own spice blend or adding the spices individually is that you can increase the spices you like and leave out spices you don’t care for.

Brown Sugar Pumpkin Pecan Bundt Cake is a crowd-sized cake that you can make for dessert or brunch. This Pumpkin Pecan Bundt Cake is rich and sweet all on its own without any frosting. Serve it like a coffee cake warm with a spread of butter or a little maple syrup. You can also top it with Cream Cheese Frosting or Salted Caramel Sauce and more chopped pecans for an extra special dessert.

Ingredients:

2 cups brown sugar , packed

1 cup vegetable oil

3 large eggs

15 ounces pumpkin puree

3 cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup pecans , chopped