Pumpkin Bundt with Pumpkin Butter Swirl
Our festive fall Bundt looks impressive but is really quite easy to make, thanks to our Spiced Pecan Pumpkin Quick Bread Mix and Pecan Pumpkin Butter. Here we bake the cake in a decorative pan that produces a beautiful pumpkin design on top, although you can use any 10-cup (2.5-l) Bundt pan you like. Enjoy this sweet treat for brunch or dessert or with your afternoon coffee or tea.
Ingredients:
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled
- 1 cup (8 fl. oz./250 ml) water
- 4 eggs
- 2 packages Williams Sonoma Spiced Pecan Pumpkin Quick Bread Mix
- 2 bags pecans (included with quick bread mixes), chopped
- 1 jar Williams Sonoma Pecan Pumpkin Butter
Directions:
Preheat an oven to 350°F (180°C). Grease and flour a 10-cup (2.5-l) Bundt pan.
In a large bowl, whisk together the butter, water and eggs until combined. Using a rubber spatula, fold in both packages of the quick bread mix, then fold in the pecans.
Pour half of the batter into the prepared pan, then pour half of the pumpkin butter over the batter. Using a table knife, swirl the pumpkin butter with the batter as desired. Add the remaining batter to the pan followed by the remaining pumpkin butter, then swirl again as desired.
Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes, then invert the pan onto the rack and lift off the pan. Serve warm or at room temperature. Serves 10 to 12.
Williams Sonoma Test Kitchen
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