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.


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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.)

Directions Step-By-Step

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