Recipe of Today: Pumpkin Spice Bundt Cake with Pecans


Recipe of Today: Pumpkin Spice Bundt Cake with Pecans


  • 3 cups all purpose flour
  • 2 tsps baking soda
  • 2 ½ tsps allspice powder
  • 1 tsp cinnamon ground
  • 2 ½ cups of white sugar
  • 1 cup canola oil
  • ½ tsp sea salt
  • 3 large eggs
  • 1 can, 15 oz pure pumpkin puree
  • ⅓ cup chopped pecans
  • 9 pieces Pumpkin Spice Wafers, chopped and crushed
  • confectioners sugar


  • Before you start with all steps, preheat the oven to 350°F.
  • Get a medium bowl, whisk together all purpose flour, baking soda, all spice powders, cinnamon ground and sea salt. Set aside for future use. 
  • Then add white sugar and canola oil in the large mixing bowl, and use your Kitchenin KM50 Stand Mixer to mix until well combined.
  • Turn Kitchenin Stand Mixer to low speed and add the eggs one at a time. Make sure each egg is fully mixed before adding the next one.
  • Add flour mixture all at once and mix on low speed until fully combined. Add the pumpkin and beat well.
  • Next step to put chopped pecans and Pumpkin Spice Wafers. Mix with your spatula until completely combined.
  • Transfer mixture to a greased 10-inch bundt cake pan and bake for about 60 minutes or until a toothpick inserted in center comes out clean.
  • Let it cool down for at least 10 minutes, then invert onto a wire rack. Sprinkle with confectioners sugar. Enjoy! 

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