Ingredients
- 2 cups + 2 tbsp all-purpose flour (optional)
- 3 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1 can (15 oz) pumpkin
- 1/2 cup chopped toasted pecans
- 6 tbsp salted butter
- 1 1/2 cups powdered sugar
- 3 tbsp milk
Steps
- Heat the oven to 350 F and grease a 10-cup Bundt pan with cooking oil.
- Whisk the flour, pumpkin pie spice, baking soda, and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, oil, eggs, vanilla, and pumpkin in a large bowl.
- Stir the dry mixture into the pumpkin mixture, then fold in the pecans.
- Pour the batter into the pan and bake for 48 to 52 minutes, until set and reaching 160 F.
- Cool the cake in the pan for 10 minutes, then turn it onto a plate.
- Melt the butter and whisk it with the powdered sugar and milk, then drizzle the glaze over the cooled cake.
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