Thanksgiving Pumpkin Pecan Pie Cake Recipe

Recipe Courtesy of Nordic Ware with Permission.

Ingredients:

1. - 3 cups All Purpose Flour
2. - 1 teaspoon Baking Powder
3. - 1 teaspoon Salt
4. - 1 tablespoon Cinnamon
5. - 1/8 teaspoon Nutmeg
6. - 1/2 teaspoon Baking Soda
7. - 1/3 cup Buttermilk
8. - 1/4 cup Bourbon
9. - 1/4 cup Light Molasses
10. - 1 tablespoon Vanilla Extract
11. - 1 3/4 Softened Sticks Unsalted Butter
12. - 1 1/2 cups Granulated Sugar
13. - 3 Room Temperature Large Eggs
14. - 15 ounces Can of Pumpkin Puree
15. - 1 cup Toasted and Chopped Pecans
16. - 1/2 cup Packed Light Brown Sugar
17. - 1/4 Melted Sticker Unsalted Butter
18. - 1 3/4 cups Powder Sugar
19. - 2 teaspoons Cinnamon
20. - 2 tablespoons Water
21. - 2 tablespoons Apple Juice

Prep & Instructions:

Baking Instructions:

1. Preheat the oven to 350 degrees and spray a 12-cup Bundt cake pan with non-stick baking spray.
2. In a small bowl, combine all of the ingredients for the pecan layer. Stir until all of the sugar is coated with butter and set aside.
3. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
4. In a glass measuring cup or bowl, combine the buttermilk, bourbon, molasses, and vanilla together and set aside.
5. In the bowl of a stand mixer, combine the butter and granulated sugar on medium speed until light and fluffy.
6. Add in the eggs one at a time, making sure the previous egg has been well incorporated before adding the next. Be sure to scrape down the bowl after all of the eggs have been added.
7. With the mixer on low, mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture and half of the pumpkin puree.
8. Repeat with half of the remaining flour mixture and the rest of the buttermilk mixture and pumpkin puree.
9. Turn off the mixer and stir in the remaining flour by hand.
10. Scrape half of the batter into the prepared pan in an even layer as possible.
11. Sprinkle an even layer of the pecan layer over the batter.
12. Put the remaining batter on top of the pecan layer and smooth the top.
13. Tap the pan on the counter to break up any air bubbles that might be in the batter.
14. Bake the cake for 50-60 minutes or until a cake tester comes out clean.
15. Cool the cake in the pan for 10 minutes on a cooling rack, then turn it out and let it sit for 10 more minutes.
16. While it is cooling, combine the glaze ingredients and slowly pour the glaze over the warm cake, making sure to evenly cover the cake.
17. Let the cake cool for at least an hour before serving.

Serving Recommendations:

It is best served slightly warm so that the pecan layer is soft and does not change the consistency of the cake.