Bundt cakes are so yummy and they are even yummier when they are made in a Bundt pan. Isn’t this pumpkin coconut pecan bundt the prettiest thing you’ve ever seen? Oh, and guess what? It tastes just as good as it looks 🙂 I like to make Bundt cakes for church potlucks and other group get-togethers. it’s rare that someone doesn’t like them. You can make bundt or pound cakes out of many different flavor combinations. This coconut pumpkin happens to be one of my favorites.
I am definitely going to be making this yummy pound cake for Christmas. I know my friends and family will enjoy it. How about you?
Ingredients
CAKE:
1 Cup Land O Lakes light butter
2 Cups Domino sugar
4 Large Eggland’s Best eggs
15 Ounces Can Pure Libby’s pumpkin
2 Teaspoons McCormick vanilla
3 Cups Gold Medal all-purpose flour
2 Teaspoons Clabber Girl baking powder
1/2 Teaspoon Arm & Hammer baking soda
1 Teaspoon McCormick cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon Morton salt
1/2 Cup Baker’s sweetened coconut Flakes
1/2 Cup Fisher pecans, chopped
3/4 Cup Sun Maid raisins
SAUCE:
1 Cup sugar
3 Tablespoons butter
3/4 Cup PET evaporated milk
1/8 Teaspoon salt
1 1/2 Teaspoons vanilla extract
1 Large Eggland’s Best egg, beaten
Instructions
Heat oven to 350 degrees. Grease and flour 12 cup bundt pan.
In large bowl, beat 1 cup butter at medium speed until creamy.
Beat in 2 cups sugar 4-5 minutes or until light and fluffy. Add 4 eggs one at a time, beating well after each addition. Beat in pumpkin and 2 teaspoons vanilla until combined.
In another large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and 1/4 tsp of salt. At low speed slowly beat into Pumpkin mixture. Fold in coconut, raisins and pecans.
Spoon into pan. Bake 60 minutes or until cake pulls away from sides of pan and wooden skewer inserted in center comes out clean. Remove from oven and allow to cool. Turn cake over on a plate and remove from the bundt pan.
Cake is ready to enjoy. You can add a vanilla sauce or glaze if you want but it is great as it is. Also makes a great breakfast pastry.
To prepare Vanilla Sauce place sugar, butter, evaporated milk and salt in heavy medium saucepan; heat over low heat until sugar is dissolved and butter melted, stirring occasionally.
In medium bowl, whisk together egg and vanilla. Slowly whisk in sugar mixture. Return to saucepan, increase heat to medium and cook 8 minutes or until mixture coats back of a spoon, whisking constantly. Spoon over cake when serving.
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Quick Tip: Try making a yummy caramel glaze for this pound cake for added flavor.
