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!