5 from 9 votes
Pumpkin Spice Bundt Cake with Pecans
Prep Time
15 mins
Cook Time
1 hr 2 mins
Total Time
1 hr 17 mins
Course: Dessert
Cuisine: American
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
  1. Preheat the oven to 350 F.

  2. In a medium bowl, whisk together all purpose flour, baking soda, all spice powder, cinnamon ground and salt. Set aside.
  3. In a large mixing bowl, add white sugar and canola oil. Use a stand mixer to mix until combined.
  4. 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.
  5. Add the flour mixture all at once and mix on low until completely combined. Add pumpkin, beat well.
  6. Add chopped pecans and Pumpkin Spice Wafers from Voortman Bakery (use a spatula to mix until well combined).
  7. 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.
  8. Let it cool for at least 10 minutes before inverting to a wire rack. Dust with confectioners' sugar.