Autumn Spice Bundt Cake

• Vegetarian

• Refrigerated

  • 5 Eggs

• Condiments

  • 1 Caramel sauce

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 1/3 cups Brown sugar, packed
  • 2 1/3 tbsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tbsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 1/2 cups Butter
  • 1 (8 oz. package Cream cheese

Found on letsdishrecipes.com

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

Directions

• 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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