• girlmelanie

Pumpkin Pecan Spice Bundt Cake


As a new baker, I wanted to challenge myself and, at the same time, wanted to surprise my dad with a homemade cake for his birthday this year. I have never baked a cake before, so I opted to pick a box mix (but I wanted to elevate its flavor). Are you still there? Great, I promise this cake tasted terrific, and I will also share the quick icing that I used for the decoration.


My parents don't like sweet desserts that much, so I tried my best to limit this cake's sweetness. If you've used a cake mix before, there's a suggestion of ingredients on the back of the box (typically with water, eggs, oil, etc.). I used 3 eggs, substituted the water with almond milk, and used butter instead of oil. I also added 1/2 canned of pumpkin puree. I only used half because I did not want to overpower the cake with too much pumpkin flavor since I added pumpkin spice truffles on the icing. I also rough chopped a handful of pecans to mix into the batter and for toppings.


Ingredients:


CAKE:

  • 1 box of Duncan Hines Spice Cake mix (season favorite)

  • 3 eggs

  • 1 cup almond milk

  • 1/3 cup butter

  • 1/2 (15oz) Libby's Pure canned pumpkin puree

  • A handful of pecan halves (unsalted, chopped to get small to large pieces)


ICING:

  • 1 1/2 cup confectioners (swerve brand, the ultimate sugar replacement)

  • 3-5 TBSP almond milk

  • 1 TBSP butter (melted)

  • 3 TBSP pumpkin spice baking truffles (melted)


TOPPINGS:

  • A handful of pecan halves (unsalted, chopped to get small to large pieces)

  • 1-2 TBSP confectioners (dusted for extra decoration)


What to do:

  1. Preheat oven to 350 degrees F

  2. Prepare cake mix in a bowl with a hand mixer or stand mixer:

+cake mix

+ eggs

+ Almond milk

+ butter

+pumpkin puree


3. Once the cake mix is all mixed + pecan pieces


4. Grease the bundt cake pan (I used butter to grease a 9in pan)

5. Bake at 350 F, 33-35 minutes


Cool the cake completely before putting the icing.


While the cake is cooling, prepare the icing and toppings:


In a bowl whisk:

+confectioners

+almond milk

+butter (melted)

+pumpkin spice baking truffles (melted)


Put icing inside a pitcher or a container with a spout for easy pouring on top of the cake.


**chopped pecans + confectioner sugar (set aside for toppings)


Decoration time:

  • Place the bundt cake on a serving plate

  • I did not have a spinning cake stand, so I slowly poured the icing on top of the cake while slowly spinning the plate around (for the natural drips on the side of the cake).

  • I topped the cake with the chopped pecans and dusted it with some confectioner sugar, and voila!

I purposely did not make too much icing to fill the middle of the bundt cake because I added a bottle of Corona beer in the middle as it's my dad's favorite beer, and after all, it's his birthday cake.










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