Pecan Praline Pumpkin Bundt Cake

Pecan Praline Pumpkin Bundt Cake

Karri Perry-Blue Ribbon Favorites

Use a traditional 12-cup Bundt pan

Cake Ingredients 

4 large eggs room temperature

2 cups sugar

1 cup vegetable oil

1 (15 ounce) can pumpkin use Libby's or a brand your trust--not generic.

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2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ cup chopped toasted walnuts or pecans (optional)

Pecan Praline Topping

1 cup chopped pecans

5 Tbs melted salted butter

1/3 cup packed light brown sugar

1/4 tsp cinnamon 

Directions 

Prepare an 12-cup bundt pan by greasing with 1-2 teaspoons of shortening and a light dusting of flour.

Praline Topping Directions:

Mix together the melted butter, brown sugar, cinnamon and pecans. Pour evenly into the bottom of the Bundt pan-set aside.

Cake Directions:

Combine first four cake ingredients into a bowl.  Blend well using mixer.  Combine flour and the remaining dry ingredients together.  Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated.  If using nuts, stir in by hand, do not over mix batter.

Pour batter evenly over the praline topping filled Bundt pan.  Bake in a preheated 350 oven on the middle rack for 55-60 minutes or until set, a toothpick skewer will come out with no batter. 

Let hot cake rest for 3 minutes in pan —and then turn out onto a cooling rack.  Do not let cake rest in pan longer than 5 minutes or the cooling sugars may not allow the cake to release.

Allow cake to cool before cutting.  It’s wonderful plain, but can be served with whipped cream and a caramel drizzle.