Pumpkin Pecan Pound Cake Bundt Cake

1
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

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  • 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.)

How to Make Pumpkin Pecan Pound Cake Bundt Cake

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.

Printable Recipe Card

About Pumpkin Pecan Pound Cake Bundt Cake

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




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