pumpkin pecan pound cake bundt cake

Name: Pumpkin Pecan Pound Cake Bundt Cake
Prep time: 30 min
Cook time: 55 min
Cuisine: Southern
Ingredients: 3 cup(s) flour; 2 cup(s) sugar; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 2 teaspoon(s) cloves; 1 teaspoon(s) nutmeg; 2 cup(s) pumpkin, canned or cooked (or butternut or acorn squash; 1 cup(s) pecans, halved; - raw sugar; - butter or substitute (i like earth balance.)

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David Veazey

Independence, MO

Updated on Dec 18, 2015

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.

Rate

prep time 30 Min

cook time 55 Min

method Bake

yield

Ingredients

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

How To Make pumpkin pecan pound cake bundt cake

Step 1

Mix the first 7 (dry) ingredients with a spoon in large bowl.

Step 2

Add the pumpkin or squash and beat with electric beater until smooth.
Step 3

Fold in the pecans (or substitute raisins or walnuts if you prefer).
Step 4

Coat bundt pan with butter and raw sugar. Pour in batter and bake in 350 degree oven for 55 minutes.
Step 5

Let cake cool in pan on cooling rack for 15 minutes before inverting onto plate.
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