Real Recipes From Real Home Cooks ®

pumpkin pecan pound cake bundt cake

a recipe by
David Veazey
Raytown, MO

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.

prep time 30 Min
cook time 55 Min
method Bake

Ingredients For pumpkin pecan pound cake bundt cake

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

How To Make pumpkin pecan pound cake bundt cake

  • 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.