Pumpkin Pecan Spice Bundt Cake
This cake mix makeover is so delicious! Super easy to make and surprisingly not too sweet!
Ingredients
Cake Batter
- 1 box Duncan Hines Spice Cake Mix
- 3 Eggs
- 1 cup Almond milk
- 1/3 cup Butter
- 7 oz Pumpkin puree
- Handful of pecan Halves (Add this at the end when all ingredients are all mixed)
Icing
- 1.5 cup Confectioners (Lakanto, monkfruit sweetener)
- 3-5 tbsp Almond milk
- 1 tbsp Butter (melted)
- 3 tbsp Pumpkin spice baking truffles (melted)
Toppings
- Handful of pecan halves (unsalted, chopped to get small to large pieces)
- 1-2 tbsp Confectioners (dusted for extra decoration)
Instructions
- Preheat oven to 350F degrees
- Prepare cake mix in a bowl with a hand or stand mixer (cake mix, eggs, almond milk, butter, pumpkin puree).
- Once the cake mix is all mixed, add pecan pieces
- Grease the bundt cake pan with butter (9 in pan)
- Bake at 350F, 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 all of the icing ingredients. Put icing inside a pitcher or a container with a spout for easy pouring on top of the cake.
Decoration time
- Place the bundt cake on a serving plate
- 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!
Tried this recipe?Let us know how it was!