Pumpkin Spice Bundt Cake with Candied Pecans Meet Hurricane Nate

As is custom in New Orleans, we prepared to meet Hurricane Nate swirl to swirl—with revelry until the lights went out. And then with candles and raincoats. But then the lights never went out. The winds came in a loud frightful gust and sailed on past and we were left with the spoils of all the indulgent food we had prepared at Midcity Dinner Club, just in case it was our last meal.

I made this. A worthy last, had it been.

Pumpkin Spice Bundt Cake with Candied Pecans

Adapted from Southern Living


1 cup salted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs

1 1/2 cups canned pumpkin

2 teaspoons vanilla extract

3 cups all-purpose flour, plus more for pan

1 tablespoon baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup whole buttermilk

1 cup chopped toasted pecans


1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

pinch salt

1 cup roughly chopped pecans


1 cup packed light brown sugar

1/3 cup heavy cream

1/4 cup salted butter

1 cup powdered sugar

1 teaspoon vanilla extract

Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.

Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.

Prepare the Candied Pecans: Stir together granulated sugar, pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.

Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.

Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

Delicious, just delicious. But try to save it for “last meal” sort of occasions….

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