Select Print Page

print recipe header

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

15 mins
35 mins
30 mins
12 to 16 servings
Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Pumpkin Pecan Bundt Cake is a delicious twist on the classic cake. Topped with a warm spiced caramel sauce drizzle, this flavorful dessert will be a hit for the holidays or fall and winter entertaining.



PREHEAT oven to 350° F. Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.

BEAT cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.

BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.

COMBINE remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 430
  • Calories from Fat 150

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 17g 26%
  • Saturated Fat 3.5g 18%
  • Cholesterol 60mg 20%
  • Sodium 410mg 17%
  • Carbohydrates 65g 22%
  • Dietary Fiber 4g 16%
  • Sugars 48g
  • Protein 6g
  • Vitamin A 70%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 10%