Pumpkin Bundt Cake with Maple Glaze and Candied Pecans

A moist and flavorful pumpkin bundt cake topped with a quick maple glaze and candied pecans, perfect for a stunning holiday dessert.

By @bluebowlrecipes

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 1 can canned pumpkin
• 1 cup sugar
• 3 eggs
• 0.5 cup oil
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 0.5 teaspoon salt
• 0 bundt pan
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon milk
• 0.5 cup pecans
• 2 tablespoons sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the canned pumpkin, sugar, eggs, and oil. Mix until well combined.
3. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Stir until just combined.
4. Grease a bundt pan thoroughly and pour the batter into the pan, spreading it evenly.
5. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the 5-Minute Maple Glaze by whisking together the powdered sugar, maple syrup, and milk until smooth.
7. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
8. Once the cake is completely cool, drizzle the maple glaze over the top.
9. Prepare the candied pecans by toasting pecans in a skillet with sugar until caramelized.
10. Top the glazed cake with the candied pecans and serve.