Pumpkin Pecan Pound Cake Bundt Cake

David Veazey

By
@DavidRVz

A friend of mine has been bringing this to pot luck dinners and it's always a big hit. I like being able to use either pumpkin or whatever appropriate squash is available from the garden. I also like using different nuts or raisins but with pecans it is amazing. If your spring for the raw sugar it makes a wonderful coating and completes it nicely.

Rating:
☆☆☆☆☆ 0 votes
Prep:
30 Min
Cook:
55 Min
Method:
Bake

Ingredients

3 c
flour
2 c
sugar
2 tsp
baking soda
1/2 tsp
salt
2 tsp
cinnamon
2 tsp
cloves
1 tsp
nutmeg
2 c
pumpkin, canned or cooked (or butternut or acorn squash
1 c
pecans, halved
raw sugar
butter or substitute (i like earth balance.)

Step-By-Step

1Mix the first 7 (dry) ingredients with a spoon in large bowl.
2Add the pumpkin or squash and beat with electric beater until smooth.
3Fold in the pecans (or substitute raisins or walnuts if you prefer).
4Coat bundt pan with butter and raw sugar. Pour in batter and bake in 350 degree oven for 55 minutes.
5Let cake cool in pan on cooling rack for 15 minutes before inverting onto plate.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegan, Dairy Free