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Pumpkin Spice Bundt Cake with Pecans

Pumpkin Spice Bundt Cake with Pecans

5 from 9 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 2 minutes
10 minutes
Total Time: 1 hour 17 minutes
Author: Rika Livingston


Flour mixture:

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons allspice powder
  • 1 teaspoon cinnamon ground
  • 2 1/2 cups of white sugar
  • 1 cup canola oil
  • ½ teaspoon salt
  • 3 large eggs
  • 1 can 15 oz pure pumpkin puree
  • 1/3 cup chopped pecans
  • 9 pieces Pumpkin Spice Wafers | Voortman Bakery chopped and crushed
  • confectioners sugar


  • Preheat the oven to 350 F.
  • In a medium bowl, whisk together all purpose flour, baking soda, all spice powder, cinnamon ground and salt. Set aside.
  • In a large mixing bowl, add white sugar and canola oil. Use a stand mixer to mix until combined.
  • With the mixer on low, add the eggs one at a time. Make sure that each egg is completely incorporated before adding the next one.
  • Add the flour mixture all at once and mix on low until completely combined. Add pumpkin, beat well.
  • Add chopped pecans and Pumpkin Spice Wafers from Voortman Bakery (use a spatula to mix until well combined).
  • Transfer the mixture to a greased 10 inch bundt cake pan and bake for about 60 minutes or until the toothpick inserted in the center comes out clean.
  • Let it cool for at least 10 minutes before inverting to a wire rack. Dust with confectioners' sugar.
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