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Pumpkin Pecan Bundt Cake
with Spiced Caramel Sauce

Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake is a delicious twist on the classic cake. Topped with a warm spiced caramel sauce drizzle, this flavorful dessert will be a hit for the holidays or fall and winter.


  • 3/4 cup coarsely chopped pecans
  • 1 (18.25 ounce) box yellow cake mix
  • 1 (30 ounce) can 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


  1. Heat oven to 350 degrees F. Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.
  2. Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.
  3. Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean.
  4. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely.
  5. Transfer cake to serving platter.
  6. 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.
  7. Serve warm sauce with slices of cake.

15 min prep | 80 min total | 12 to 16 servings

Nutrition Information: Serving Size: 1/12 of Recipe Amount Per Serving Calories: 430 Calories from Fat: 150 Total Fat: 17g (26% of DV) Saturated Fat: 3.5g (18% of DV) Cholesterol: 60mg (20% of DV) Sodium: 410mg (17% of DV) Carbohydrates: 65g (22% of DV) Dietary Fiber: 4g (16% of DV) Sugars: 48g Protein: 6g

Vitamin A: 70% of DV Vitamin C: 0% of DV Calcium: 10% of DV Iron: 10% of DV

Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Nestlé and