Monday, November 19, 2012

Monday Munchies ~ Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

This recipe was featured during October over at Samhain's Sirens. It was a huge hit, and I'm sharing it again here for anyone who may have missed it. I'm also planning to add this to my menu for our Thanksgiving feast.

Picture Credit


3/4 cup coarsely chopped pecans
1 pkg. (18.25 ounces) yellow cake mix
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
3/4 cup packed brown sugar
2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Milk


PREHEAT oven to 350° F. Grease 9- to 10-cup Bundt pan. Sprinkle pecans 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 center of 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.

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