This autumn inspired bundt cake features a ribbon of spiced pecan streusel throughout.
Why You’ll Love This Recipe
I don’t know what it is about bundt cake, but somehow a cake just taste better baked this way. And this Autumn Spice Bundt Cake is one of the best cakes I’ve made in a long time!
I just can’t say enough about the amazing texture and flavor of this cake! And when you add a ribbon of spiced pecan streusel and a drizzle of Pumpkin Spice Caramel Sauce….well, it’s pretty much bundt cake heaven!
And if you don’t want to go to the trouble of making our own sauce, a store-bought caramel sauce would be wonderful too.
But don’t just take my word for it. My neighbors loved it too! We decided to share because we really didn’t need to finish off an entire bundt cake ourselves.
When we saw them the next day, they couldn’t stop raving about how delicious this cake was.
Part of what makes this cake so moist and delicious is the brick of cream cheese that’s added to the batter. Not to mention the dash of pumpkin pie spice.
Everything comes together in a beautiful dessert that is elegant enough for any holiday or autumn get together.
I always use Baker’s Joy for preparing my bundt pans, but the good, old-fashioned grease and flour method will work too. And you could certainly use walnuts in place of the pecans, or even use a combination of both.
This is a cake you will be proud to serve company. It’s certainly earned a spot in my permanent recipe collection.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Butter
- Cream cheese
- Sugar
- Brown sugar
- Salt
- Eggs
- Vanilla
- Flour
- Pumpkin pie spice
- Baking powder
- Pecans
- Caramel sauce
Autumn Spice Bundt Cake
Ingredients
- 1 1/2 cups butter softened
- 1 8 oz. package cream cheese, softened
- 2 cups sugar
- 1 1/3 cups packed brown sugar divided
- 1 teaspoon salt
- 5 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 2 tablespoons plus 1 teaspoon pumpkin pie spice divided
- 1/2 teaspoon baking powder
- 1/2 cup finely chopped pecans
- Caramel sauce for serving
Instructions
- Generously grease and flour a 15-cup bundt pan.
- In a large bowl, beat butter and cream cheese until fluffy, 3-4 minutes. Add sugar, 1 cup brown sugar, and salt. Beat on high speed for 8-10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- Mix in vanilla, flour, 1 teaspoon pumpkin pie spice, and baking powder until smooth.
- In a small bowl, stir together pecans, remaining 1/3 cup brown sugar, and remaining 2 tablespoons pumpkin pie spice.
- Spoon half of the batter into the prepared pan. Sprinkle pecan mixture over batter. Top with remaining batter.
- Using a knife, pull blade back and forth through batter to swirl. Smooth the top with of the batter with an offset spatula or the back of a spoon.
- Place the cake in a cold oven. Set temperature to 300 degrees and bake until a wooden pick inserted near center comes out clean, approximately 1 hour and 20 minutes.
- Let cool in pan 10 minutes before turning on to a wire rack to cool completely. Slice and serve with caramel sauce, if desired.
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Nutrition
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16 comments
Jana
I’m trying to read reviews and it’s not letting me. I made this (still in oven) and it seems like an AWFUL lot of batter; my big bundt pan for pound cakes is literally FULL. Even my pound cakes don’t do that.
Deb
I love this cake ever so much!! It’s my go to for special occasions. I have made this few times and tonight I made it with almond flour instead all I jad on hand but it didn’t work!! I should have known will be making with only the right flour this time!
Stephanie
Can this cake be frozen? I’m thinking of doing it in Loaf pans and freezing one for later…
Can’t wait to try it for a girls weekend!
Danelle
I don’t see why not!
Jessica
When storing should the cake go in the fridge or stay out on the counter?
Danelle
I usually keep cakes on the counter–the fridge tends to dry them out.
Jeanette
Thank you for sharing this recipe. I followed the cake directions and it came out perfectly. Not too sweet and nice and spicy and a taste of Autumn! I chose to use a cream cheese icing and sprinkled it with pecans. Everyone enjoyed it!
Susan
This is probably a silly question, but is it a 1/2 cup of butter or 1-1/2 cups of butter
Thank you
Mary Ann Herring
I tried this over the weekend., The second ingredient sold me (creamed cheese). I did just as the recipe called for cold oven at 300 degree and took a toothpick and tested it for doneness, came out clean -cooled for the 10minutes. Turned it over and was still raw in the center. So It was not a complete fail. I had the sense to have it on a cookie sheet and the sheet caught all that messy stuff. I put it bake in the oven at 350 and baked it for another 30 minutes. Whipped cream and the caramel sauce worked wonders- a little hard on the outside, but no one broke a tooth. Will try this again with a preheated oven at 350 for an hour and let you know. tasted so good and the ingredients were really rich . Thanks for the recipe
Rita
Can you do cupcakes with this recipe?
Danelle
I haven’t tried it but I don’t see why not.
Janice
I would like to make this recipe into mini bundts. Would I still start them in a cold oven?
Danelle
I probably would–although I’ve never done mini bundts before.
Freda sultana
Pumpkin spice not available in Australia. What can I use instead?
Joan
Go to Pinterest and get a recipe for it. You probably already have most of the spices in your pantry.
Danelle
I would Google “pumpkin pie spice recipe.” I know there are lots of recipes out there using things like cinnamon, nutmeg, cloves, ginger, etc. That would give you the proper proportions of each.