3-4 c. Toasted, chopped pecans (plus extra for garnish)
GLAZE
3 oz cream cheese, room temperature
1 T. Milk
1 T. Vanilla
1-2 t. Salt
3-4 c. Confectioners sugar
Instructions
Preheat oven to 350. Butter and flour or spray a
12 c. Bundt pan. Whisk flour pumpkin pie spice,
baking soda, baking powder and salt in a bowl. In
a separate large bowl beat butter and brown sugar
until light and fluffy (2-3 min). Add eggs one at
a time, beating after each. Beat in pumpkin, sour
cream and vanilla.
Add flour and beat on low, just until
incorporated. Fold in pecans. Transfer to bundt
pan. Bake until toothpick inserted in center comes
out clean (50-55 minutes). Cool in pan 20
minutes. Turn out onto wire rack and cool
completely.
GLAZE- Beat cream cheese, milk, vanilla and salt
until smooth. Gradually add in sugar until
incorporated. Drizzle cake with glaze. Garnish
with pecans.
Originally Submitted
9/21/2020
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