Ingredients
Method
- Preheat the Oven – 175 °C / 350 °F. Grease your silicone divot or bundt-style cake pan.
- Mix the Batter – In a large bowl, whisk oil, vanilla, eggs, and water until smooth. Add the dry mix and stir until combined — thick but pourable.
- Bake – Pour into the pan, smooth the top, and bake for 50–60 minutes or until a toothpick comes out clean. Cool 15 minutes in the pan, then unmold and let cool completely.
- Make the Caramel – In a saucepan, melt butter and brown sugar together over medium heat. When the mixture starts to separate slightly, whisk in milk until smooth and glossy. This forms your caramel pecan glaze.
- Toast the Pecans – Toast pecans in a dry skillet 3–5 minutes until fragrant.
- Assemble – Pour the warm caramel glaze into the top of the cooled cake and scatter the pecans over it.
- Set & Slice – Let the caramel set for 30–45 minutes before slicing. This creates distinct layers of pumpkin cake, caramel, and pecan topping.
Nutrition
Calories: 512kcalCarbohydrates: 70gProtein: 5gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 62mgSodium: 293mgPotassium: 233mgFiber: 3gSugar: 50gVitamin A: 907IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Notes
- Pumpkin Puree: Using Pumpkin Puree? Remove 1/2 cup of the water, everything else stays the same!
- Gluten Free: For gluten-free: use a 1:1 GF flour blend with xanthan gum included.
- Nutrition: The information provided here is to serve as a guideline and nothing more. We are not licensed nutritionists.
