Pumpkin and Pecan Cake

I told you about our Thanksgiving spread, The Day After Thanksgiving. Today, I am going to start with dessert first. I did not make a traditional pumpkin or pecan pie, like I usually do, but instead made a pumpkin pecan bundt cake.

The idea of this delicious cake came to me from one of our own, The Reluctant Poet at https://thereluctantpoetweb.wordpress.com/. Thank you for this delicious idea. I added the pecans, which I think made the cake even more festive. 🙂

Pumpkin Pecan Bundt Cake

Preheat the oven to 350* F or 180*C.

Spray a bundt cake pan with cooking spray.

3 cups flour

1/4 tsp cloves

1/2 tsp salt

1 tsp nutmeg

1 tsp cinnamon

2 1/4 cups sugar

1 can pumpkin puree

1 cup canola oil

3 eggs

3/4-1 cup chopped pecans

Combine all the dry ingredients together and set aside.

Mix the sugar, oil, eggs and pumpkin together, then add 1/2 of the flour mixture and mix together well, then add the remaining portion of the flour and mix again. Fold in the chopped pecans and evenly spread into the prepared cake pan.

Bake for about 1 hour or until the cake is done, and a toothpick that is inserted in the middle comes out clean.

Let the cake cool completely before removing from the pan and decorating. I like just simple cake decorations, so I just whipped up some cream, added a dash of nutmeg on top and then added some chopped pecans.

The cake came out delicious. It’s so moist and full of flavor. It is a perfect cake for fall and for Thanksgiving, or anytime you feel like something with a fall flavor.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.