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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!
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 20 servings

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.