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Easy Pumpkin Pecan Bundt Cake

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Easy Pumpkin Pecan Bundt Cake

Easy Pumpkin Pecan Bundt Cake recipe

 

Yield

16 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
18 ¼ ounces cake mix
spice flavor
1 cup pumpkin
canned
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½ cup vegetable oil
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1 package instant pudding mix, vanilla
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3 large eggs
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1 teaspoon cinnamon
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½ cup water
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½ cup pecans
chopped
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powdered sugar
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Ingredients

Amount Measure Ingredient Features
527.4 ml/g cake mix
spice flavor
237 ml pumpkin
canned
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118 ml vegetable oil
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1 package instant pudding mix, vanilla
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3 large eggs
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5 ml cinnamon
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118 ml water
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118 ml pecans
chopped
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1 x powdered sugar
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Directions

Combine all ingredients except nuts and powdered sugar.

Blend well, then beat 5 min.

Fold in nuts.

Grease and flour Bundt pan. Bake at 350℉ (180℃). for 45 min.

Cool in pan 15 min.

Remove from pan and sprinkle with powdered sugar when cool.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

12 CUPS of pecans???? Is there a mistake somewhere?

happyzhangbo

Thanks for your comment, it definitely should be 1/2 cup pecans, it must be a mistake when user added the recipe. Enjoy the recipe!

 

 

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 26348% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 313mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 49% Vitamin C 1%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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