Moist Pumpkin Spice Bundt Cake with Caramel Pecan Sauce (Mini, Medium, or Full Size)
Bake a moist, flavorful pumpkin bundt cake that stays fresh for days without drying out. This easy recipe includes instructions for mini bundt cakes, medium pans, or a full-size bundt, plus a silky homemade caramel pecan sauce.
Equipment
- Mini bundt pan mini bundt pan
- Bundt Pan 9.5 inch medium
- Nonstick cooking spray
Ingredients
- 2 ½ cups sugar
- 3 cups flour
- 2 teaspoons baking soda
- 2 ½ teaspoons pumpkin pie spice
- 1 can canned pumpkin puree (or 2 cups canned pumpkin)
- 1 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 350℉.
- In a bowl mix the sugar, flour, baking soda and pumpkin spice.
- In a separate bowl mix the pumpkin, oil and eggs.
- Pour the wet ingredients into the dry and mix thoroughly, just until mixed.
- Spray the bundt pan with cooking spray.
- Bake for 1 hour for a large bundt or 9.5 inch bundt cake or 30-45 minutes for mini bundts (check with toothpick to come out clean)
- Allow to sit for 5-10 minutes and flip onto a plate or platter.
- Pour pecan caramel sauce on top. Cut, serve and enjoy.
- Repeat baking if needed to make more mini bundt cakes.