• Spiced Pumpkin Pecan Bundt Cake with Maple Glaze for #PumpkinWeek

    by Dorothy Reinhold on September 24, 2019


    Print This Post Print This Post Spiced Pumpkin Pecan Bundt Cake with Maple Glaze on ShockingDelicious.com.

    Not overly sweet and well spiced with warm fall flavors, this Spiced Pumpkin Pecan Bundt Cake is finished with a drizzle of Maple Glaze.

    (I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.)

    Although here in Southern California we still have very warm weather, we are wishing for fall. There is a slant to the late afternoon sun, a nip in the night air that wasn’t there even a week ago, and the expiration of summer vegetables in the garden.

    Fall is one of our most beautiful seasons here, and with it comes the natural desire for warm, spiced flavors. Give in!

    This Pumpkin Pecan Bundt Cake perfectly matches the mood. I’ve reduced the sugar in the typical Bundt, reduced the oil and added applesauce for moisture. I enjoy using the plethora of spices in my cupboard; if you don’t have them, you can use about 3 teaspoons of a pumpkin pie spice blend instead of the individual amounts of cinnamon, ginger, nutmeg, cloves and allspice. Suit yourself.

    And a little bit of maple-flavored glaze on top never hurt anything.

    Spiced Pumpkin Pecan Bundt Cake with Maple GlazeShall we get this cake in the oven? It’s #PumpkinWeek, so we have a giveaway with prizes from our sponsors, and a full collection of baking/cooking ideas to offer you, right below the recipe. Check it out! ⇓

    Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    Total Time: 2 hours

    Yield: Serves 12-16

    Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

    Not overly sweet and well spiced with warm fall flavors, this Spiced Pumpkin Pecan Bundt Cake is finished with a drizzle of Maple Glaze.

    Ingredients

    • 1 1/2 cups all purpose flour
    • 1/2 cup white whole wheat flour
    • 2 tablespoons ground flax
    • 1/2 cup finely chopped toasted pecans
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice
    • 4 large eggs
    • 1 1/3 cups sugar (I used Dixie Crystals granulated sugar)
    • 1/3 cup lightest flavored olive oil
    • Scant 1/2 cup unsweetened applesauce (a 4-ounce single-serve cup)
    • 1 (15-ounce) can pumpkin puree
    • 2 teaspoons vanilla extract
    • Maple Glaze: 5 tablespoons confectioner’s sugar, 1 teaspoon milk, ¼ teaspoon maple flavoring
    • Garnish: Torani Pumpkin Pie Sauce

    Directions

    1. Heat oven to 350F degrees. Very lightly mist a large Bundt pan with nonstick spray and set aside.
    2. In a mixing bowl, combine both flours, flax, pecans, baking soda, salt, cinnamon, ginger, nutmeg, cloves and allspice, stirring well to combine. Set aside.
    3. In the bowl of an electric mixer, beat eggs thoroughly. Add sugar and beat until lemony, light and fluffy, 3-4 minutes. Gradually add oil, applesauce, pumpkin and vanilla, beating well after each addition. On low speed, blend in flour mixture, several spoonfuls at a time, beating only until flour is moistened. I like to stop the mixer early and do the last few strokes by hand so I have control.
    4. Pour batter into prepared pan and bake at 350° for 45 minutes. Remove from oven, place pan on a rack and cool cake in pan for 45 minutes. Loosen edge and invert cake onto cooling rack; cool thoroughly.
    5. Make Maple Glaze: In a small bowl, stir together confectioner’s sugar, milk and maple flavoring. Drizzle onto cake and allow to dry thoroughly. If it is too thick, add a snitch more milk.
    6. Garnish if you like (we like!) with Torani Pumpkin Pie Sauce. I bring that bottle to the table and let people add their own.
    7. Serves 12-16.

    Notes

    Recipe source: Dorothy Reinhold | Shockingly Delicious

    Note: This is a more dense and moist cake than some, not overly sweetened.

    https://www.shockinglydelicious.com/spiced-pumpkin-pecan-bundt-cake-with-maple-glaze/

    Dixie Crystals sugar and Torani Pumpin Pie SauceAnd I know this cake has a glaze on top already, but we found it doubly delightful with an additional drizzle of Torani Pumpkin Pie Sauce. Both Torani and Dixie Crystals are sponsors of #Pumpkinweek, and I encourage you to use them. You won’t be disappointed! I have drizzled the Toroni on vanilla ice cream, stirred it into iced coffee, and there is no limit if you set your culinary imagination free!

    Pin the image below to your Pinterest board, to save it.

    Recipe for Spiced Pumpkin-Pecan Bundt Cake with Maple Glaze on ShockinglyDelicious.com

    Pumpkinweek logo 2019

    Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week long 34 bloggers will be sharing 140+ fantastic recipes for all your autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below! ⇓

    Enjoy these #PumpkinWeek recipes from our bloggers:

    Pumpkin Drinks:
    Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
    Easy Pumpkin Frappuccino from The Bitter Side of Sweet
    Pumpkin Bubble Milk Tea from Daily Dish Recipes
    Pumpkin Pie Milkshake from Seduction In The Kitchen
    Pumpkin Pie Smoothie from Sweet Beginnings
    Pumpkin Red Sangria from Love & Confections

    Pumpkin Breakfasts & Baked Goods:
    Air Fryer Pumpkin Spice Donut Holes from Blogghetti
    Pumpkin Granola from It Bakes Me Happy
    Pumpkin Overnight French Toast with Pecan Praline Topping from Food Above Gold
    Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
    Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen

    Savory Pumpkin Recipes:
    Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
    Pumpkin and Sausage Tacos from Our Good Life
    Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
    Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
    Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise

    Pumpkin Desserts:
    Layered Pumpkin Cheesecake Pie from Palatable Pastime
    Mini Pumpkin Pie Hand Pies from The Beard and The Baker
    Pumpkin Butter Cupcakes with Brown Sugar Frosting from The Spiffy Cookie
    Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
    Pumpkin Gingersnap Cheesecake from The Redhead Baker
    Pumpkin Honey Bun Cake from Family Around the Table
    Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
    Pumpkin Spice Snickerdoodles from Creative Southern Home
    Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious

    a Rafflecopter giveaway

    PRIZE #1 DIXIE CRYSTALS

    DC-prizes-pw19Dixie Crystals is giving one winner a marble rolling pin and board set. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

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    Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle. We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups were a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

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    Cabot is giving one winner a gift box of assorted Cabot cheeses. The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

    Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry. A version of this recipe was originally published here Oct. 29, 2011, and has been refreshed, refined and republished today.

    This recipe was originally published Oct. 3, 2012 and has been refreshed, refined and improved for publication today.




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