Having anything pumpkin is always a great idea for the holidays. And with Thanksgiving coming up, this Pumpkin Pecan Condensed Milk Bundt Cake is just the dessert for your holiday table!
Why Make a Bundt Cake?
Bundt cakes characterizing feature is their shape. A bundt pan requires the whole cake recipe to be used in one pan. It has a round, circular shape and sometimes a design with a tube in the center. This type of pan gives your cakes such a beautiful look.
How is this Pumpkin Pecan Condensed Milk Bundt Cake made?
To make this Bundt cake, add eggs, sugar, oil, vanilla extract and puréed pumpkin to a stand mixer and mix. There’s no need to use fresh pumpkin unless you want to. It’s easier to use canned pumpkin and it tastes just a delicious in desserts.
After these ingredients are blended, add one can of Eagle Brand Milk condensed milk. Eagle Brand Milk adds the perfect amount of sweetness and flavor to this cake. It consists of just milk and sugar and is all natural.
Add the dry ingredients and the butter and mix until everything is incorporated.
What to use on the Bundt pan before baking?
Butter and flour a 12 cup bundt pan or use a baking spray. Baking sprays have a combination of oil and flour and really work well in baking pans.
You want to make sure that the pan is fully coated. The last thing you wanted is for the cake to stick while trying to take it out. I’ve been there and it terrible!
What to top the Pumpkin Pecan Condensed Milk Bundt Cake with:
For the topping, I made a glaze from sugar, butter and water. You can also use rum or any other type of alcohol in place of the water. Cook over medium heat until the sugar has dissolved. Remove from the heat and add chopped pecans.
Spoon the glaze on top of the cake. Then add pumpkin seeds and additional pecans as garnish if you like.
This Pumpkin Pecan Condensed Milk Bundt Cake will definitely have everyone coming back for more.
Here are other great Bundt cake recipes!
Pumpkin Pecan Condensed Milk Bundt Cake
Having anything pumpkin is always a great idea for the holidays. And with Thanksgiving coming up, this Pumpkin Pecan Condensed Milk Bundt Cake is just the dessert for your holiday table!
Ingredients
Cake
- 1 cup vegetable oil
- 3 large eggs
- 1/2 cup sugar
- 1 can Eagle Brand Condensed Milk
- 1 tsp vanilla extract
- 1 15 oz can pumpkin purée
- 2 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1.2 cup buttermilk
Glaze
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water or rum
- 1/2 cup chopped pecans
Garnish
- additional chopped pecans, optional
- pumpkin seeds, optional
Instructions
Cake
- Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan. In a stand mixer, add the oil, sugar, vanilla extract, eggs, and pumpkin puree and beat until smooth. Pour in the Eagle Brand Condensed Milk and mix again. Add the dry ingredients and mix. Pour in the buttermilk as the mixer is going. Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until browned and an inserted toothpick comes out clean. Cool on a wire rack for 15-20 minutes. Then invert the cake onto the wire rack and cool completely. Spoon on the glaze and top with additional chopped pecans and pumpkin seeds if desired.
