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Recipe of Today: Pumpkin Spice Bundt Cake with Pecans
Ingredients
- 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
Instructions
- 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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