Easy Pumpkin Pecan Bundt Cake

This is the kind of cake mix doctored to within an inch of its life so nobody guesses it started in a box. Spice cake mix carries the cinnamon, ginger, and clove notes you’d otherwise have to measure, while a cup of canned pumpkin replaces some of the moisture and adds the dense, custardy crumb that defines a great fall bundt cake. The instant vanilla pudding is the underrated trick. It adds extra fat and starch that lock in moisture for days. This cake won’t dry out by Tuesday like a plain mix would. Chopped pecans folded in last add a buttery crunch that plays against the soft, spice-warm crumb. The 5-minute high beat is what aerates the batter and gives the cake its tall rise. Skip it and you’ll get a dense, gummy loaf. A simple dusting of powdered sugar is all the finish this cake needs to look bakery-bought.

Pro Tips

• Grease the bundt pan thoroughly with baking spray and dust with flour. Bundt cakes love to stick in the fluted ridges.
• Use pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance.
• The 15-minute cool time in the pan is precise. Sooner and the cake breaks; longer and it sticks.
• For an even prettier finish, drizzle with a simple maple glaze or caramel sauce instead of powdered sugar.
• Wrap leftover cake tightly. It actually tastes better on day two as the flavors meld.

Variations

• Add ½ cup of golden raisins, dried cranberries, or chopped dates for fruity depth.
• Swap pecans for walnuts or skip the nuts for a smoother slice.
• Drizzle with cream cheese glaze made from softened cream cheese, powdered sugar, and milk for a more decadent finish.