This pumpkin pecan bundt cake is my favourite cake to make for fall. It’s not too sweet, so you can serve it for dessert or enjoy it with a cup of coffee for brunch. It also happens to be vegan, which means you can make it for everyone and anyone!
If you’re looking for other dessert recipes, check out my Biscoff Cheesecake Cups or my Almond Raspberry Cake.
Why you’ll love this pumpkin pecan bundt cake
- Easy: as far as cakes go, this one is pretty darn easy. No icing, no decorating, no layers. It’s fuss free.
- Not too sweet: if you’re not a cake fan because you find them too sweet, then you might enjoy this cake!
- Source of veggies: there are 2 cups of pumpkin puree in this cake, so technically you’re getting some vegetables!
What you need to make this pumpkin pecan bundt cake
This recipe uses all the usual ingredient you need for a cake, with the addition of pumpkin. All the ingredient quantities are in the recipe card below.
- pumpkin puree (canned)
- butter (dairy free)
- white sugar & powdered sugar
- vanilla extract
- ground flax
- flour
- cinnamon & nutmeg
- baking powder & baking soda
Substitutions & Additions
Substitutions
- Candied pecans: I use toasted pecans for the garnish, but if you have the time and want to get fancy, you could make candied pecans instead. I really like this recipe.
- Not vegan: I promise you won’t know this cake is vegan. The pumpkin puree adds a lot of moisture in place of eggs. However, if you don’t need the cake to be vegan then you can use regular butter, and eggs. Use the same amount of butter, and 4 eggs.
Pumpkin Pecan Bundt Cake FAQs
Pumpkin pecan bundt cake is a moist, spiced cake made with pumpkin puree, warm spices like cinnamon and nutmeg, and baked in a decorative bundt pan. It’s topped with a flavourful glaze and toasted pecans.
Yes! Pumpkin pecan bundt cake can be baked a day or two in advance. Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Honestly, I think it’s better the day after baking!
Serve as-is or with a dollop of whipped cream. It goes really well with a cup of coffee or tea.
Grease the pan thoroughly with butter, or oil and dust with flour, or use a non-stick baking spray. Make sure to cool the cake for 10–15 minutes before inverting.
Lucky for you, this cake is already vegan! But honestly, you won’t be able to tell. If you want to make it gluten-free you could try using gluten-free flour. I haven’t tried it, and the texture may be different than the original, but it’s worth trying.
Pumpkin Pecan Bundt Cake
Equipment
- 1 10" Bundt cake pan
- 1 stand mixer (or hand mixer)
Ingredients
Cake
- 4 Tbsp ground flax
- 10 Tbsp water
- 3 cups all purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy free butter room temperature
- 2 cups sugar
- 2 cups pumpkin puree
- 1 tsp vanilla extract
Glaze
- ½ cup icing sugar sifted
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 – 1 ½ Tbsp plant milk of choice
- ¼ cup pecans toasted and chopped
Instructions
- Thoroughly grease 10" Bundt cake pan, and preheat oven to 350 °F
- Make flax egg by combining ground flax and water in a small bowl. Set aside.
- In a large bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
- In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the pumpkin puree and vanilla. Mix until well combined. Add in the flax egg and mix again until well combined. Note: it might look like it's splitting or not combining fully, but it's okay.
- Add the dry ingredients to the wet. Mix until just combined, do not over mix. You can do this in the stand mixer on low, or by hand.
- Transfer the batter to the cake pan. It will be very thick.
- Bake for 1 hour to 1 hour and 15 minutes, it will depend on your oven. It is done when a toothpick or knife comes out clean.Note: you can toast your pecans at the same time the cake is baking.
- Let cool in the pan for 20-30 minutes, before transferring to a serving dish.
- While the cake is cooling, make the glaze. Combine the sifted icing sugar, cinnamon, vanilla and milk together in a small bowl. If you want a thicker glaze add 1 Tbsp of milk, add 1 1/2 Tbsp milk for a runnier glaze.
- Once the cake is completely cooled, drizzle the glaze on top of the cake. Garnish with chopped, toasted pecans. Serve with whipped cream and more pecans.
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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