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LivingFood and DrinkPumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake

[Susan Hanna]

A pumpkin dessert is a must for Thanksgiving, and a few years ago, for our family feast, I made this Pumpkin Pecan Bundt Cake from the October 2010 issue of Canadian Living.

Pumpkin Pecan Bundt cake

The recipe suggests making your own pumpkin purée, but I used two cups of canned pumpkin purée and it worked fine. Just be sure to get 100-per-cent pure pumpkin, with no spices added. I made the cake the day before and the syrup just before serving. Whipped cream is a perfect accompaniment.

Avoiding Additives and Preservatives

To avoid additives and preservatives in this recipe, be sure to use pure pumpkin and butter that does not contain colour. For more recipes using all-natural ingredients, visit



  •  ¾ cup (175 ml) chopped pecans
  • 1-2/3 (400 ml) cups packed brown sugar
  • ¼ (60 ml) cup softened butter or vegetable oil
  • 3 eggs
  • ¾ cup (175 ml) vegetable oil
  • 2 cups (500 ml) roasted pumpkin purée or roasted squash purée, (see Perfect Puree, below)
  • 2-½ cups (675 ml) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1-¾ tsp (8 ml) ground cinnamon
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) ground ginger
  • ¾ tsp (3 ml) salt
  • ¼ tsp (1 ml) ground nutmeg
  • ¼ tsp (1 ml) ground allspice


  • ¼ cup (60 ml) butter
  • 2/3 cup (150 ml) packed brown sugar
  • ¼ cup (60 ml) dark rum


Perfect Purée

When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o’-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.

Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and purée in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.

2 lb (1 kg) sugar pumpkin yields about 1-¾ cups (425 ml) purée.

2 lb (1 kg) butternut squash yields about 2-½ cups (675 ml) purée.


On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

In small bowl, stir pecans with 2 tbsp (30 ml) of the brown sugar; sprinkle over greased and flour-dusted 10-inch (3 L) Bundt pan.

In large bowl, beat remaining sugar with butter; beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until smooth.

In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture. Scrape into pan; tap pan on counter and smooth top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 10 minutes. Remove from pan; transfer to rack.

Syrup: In small saucepan, melt butter over medium heat. Stir in sugar and 3 tbsp (45 ml) water; boil until dissolved and thickened, about 3 minutes. Stir in rum; boil for 1 minute. Brush over cake.


From the October 2010 issue of Canadian Living





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