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.
Prep: 15 min | Bake: 40 min | Yield: 12 to 16 servings
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
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 used with permission from: Nestlé and meals.com