Food and Recipes Desserts Cakes Bundt Cakes Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans Recipe 5.0 (4) 4 Reviews Candied pecans and a rich, buttery icing turn a simple pumpkin Bundt cake into a grande finale dessert. For the smoothest texture and most impressive presentation, make sure the icing is still warm when you spoon it over the cake. Pick out your favorite cake stand and put this beautiful Bundt cake on display at your next party. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on February 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall Active Time: 1 hrs 5 mins Total Time: 3 hrs Yield: 12 serves Ingredients Cake 1 cup salted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 4 large eggs 1 1/2 cups canned pumpkin 2 teaspoons vanilla extract 3 cups all-purpose flour, plus more for pan 1 tablespoon baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup whole buttermilk 1 cup chopped toasted pecans Shortening Candied Pecans 1/4 cup granulated sugar 1/4 teaspoon pumpkin pie spice pinch salt 1 cup roughly chopped pecans Brown Sugar Icing 1 cup packed light brown sugar 1/3 cup heavy cream 1/4 cup salted butter 1 cup powdered sugar 1 teaspoon vanilla extract Directions Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended. Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans. Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes. Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth. Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft. Rate it Print