Guarantee happy hearts with a pumpkin-pecan cake drenched in salted caramel. Loved ones won’t just beg for seconds, they’ll ask to turn this sweet autumn treat into a tradition!
Pumpkin Nut Cake with Caramel Glaze
Active time: 15 min. Total time: 1½ hrs. Serves: 16
- ½ cup toasted pumpkin seeds, divided
- 1 (15.25 oz.) pkg. spice cake mix
- 1 cup pumpkin puree
- 2 tsp. pumpkin pie spice
- 1 cup toasted chopped pecans
- ¼ cup salted butter
- ¼ cup light brown sugar
- 3 Tbs. heavy cream
- 1 tsp. vanilla extract
- 10 whole pecans
Heat oven to 325°F. Grease and flour Bundt pan. Sprinkle 2 Tbs. toasted pumpkin seeds in pan. Prepare cake mix as package instructs, adding pumpkin puree and pumpkin pie spice. Fold in chopped pecans and remaining pumpkin seeds. Transfer batter to pan. Bake 50 min. or until skewer inserted into center of cake comes out with a few moist crumbs. Let cool.
In medium saucepot over medium heat, bring butter, brown sugar and heavy cream to a boil. Reduce heat and let simmer 10 min., stirring occasionally. Remove from heat; stir in vanilla extract. Let cool to pouring consistency. Drizzle over cake. Garnish cake with whole pecans.