Print

Moist Maple Pecan Pumpkin Bundt Cake

moist maple pecan pumpkin bundt cake - featured image
Print Recipe

A dense, spiced bundt cake featuring pure pumpkin puree, rich maple syrup, and a crunchy pecan topping. This reliable, crowd-pleasing dessert is moist, tender, and perfect for autumn gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil (or melted butter)
  • 1/3 cup pure maple syrup
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 cup buttermilk, room temperature
  • 1/2 cup pecans, chopped
  • 2 tablespoons brown sugar (for topping)
  • 1 teaspoon cinnamon (for topping)
  • 1 tablespoon melted butter (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10- to 12-cup bundt pan with flour-containing cooking spray or butter and flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat granulated sugar, brown sugar, oil, maple syrup, and eggs on medium speed for 2-3 minutes until pale and fluffy. Scrape down sides.
  4. Reduce mixer speed to low. Add pumpkin puree and buttermilk alternately, starting and ending with buttermilk. Mix until just combined.
  5. Gradually add dry ingredients to wet mixture. Mix on low speed until flour disappears. Do not overmix.
  6. In a small bowl, mix chopped pecans, 2 tablespoons brown sugar, cinnamon, and 1 tablespoon melted butter.
  7. Pour half of the batter into the prepared pan. Sprinkle half of the pecan topping over the batter. Add remaining batter and top with remaining pecan mixture.
  8. Bake in the center of the oven for 50-60 minutes. Do not open the oven door for the first 40 minutes. Test for doneness with a wooden skewer.
  9. Cool in the pan on a wire rack for 15 minutes. Place a plate or rack over the pan and carefully invert to unmold. Let cool completely before slicing.

Notes

Ensure eggs and buttermilk are at room temperature for proper emulsification. If using raw pecans, toast them lightly before chopping to enhance flavor. Do not overmix the batter once flour is added to avoid a dense texture. Unmold the cake after exactly 15 minutes of cooling to prevent sticking. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum.

Nutrition

Keywords: pumpkin bundt cake, maple pecan cake, fall dessert, pumpkin spice, easy bundt cake, autumn baking, moist pumpkin cake

Find it online: https://zoeplate.com/moist-maple-pecan-pumpkin-bundt-cake-5-easy-steps/