This is the perfect easy cake to make for fall! It’s moist, full of warm and cozy spices, and has a delicious pecan topping that adds a wonderful crunch. This recipe is adapted from PopSugar’s Pumpkin Crumb Cake recipe, with some changes to the spices and with a pecan topping rather than a streusel and glaze.

Ingredients:

Pecan Topping:

• 1/2 cup melted butter
• 1/2 cup brown sugar
• 1 cup chopped pecans
• 1/4 cup honey

Cake Batter Dry Ingredients:

• 1 and 3/4 cup all-purpose flour
• 2 tsp cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 and 1/2 tsp baking powder
• 1 tsp baking soda
• pinch of salt

Cake Batter Wet Ingredients:

• 1/2 cup melted butter
• 1 and 1/4 cup sugar
• 3 eggs
• 1 cup pumpkin puree
• 1/3 cup milk
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350F.
2. In a bowl, combine all ingredients for the pecan topping and mix until sugar dissolves. Pour into a 9-inch bundt pan sprayed with nonstick spray.
3. In a large bowl, combine the dry ingredients and mix until well-combined.
4. For the wet ingredients, mix the melted butter and sugar until well-incorporated. Add in the remaining ingredients and whisk until smooth.
5. Add the dry ingredients into the wet mixture and use a spatula to fold the batter. Make sure not to overmix.
6. Evenly spread the batter over the pecan topping and smooth it out. Bake for 45-50 mins, or until a toothpick inserted in the cake comes out clean.
7. Let the cake cool for about 10-15 mins before flipping it out onto a cooling rack. Do this while the cake is still warm, otherwise it will be hard to remove once the pecan topping cools. If you are concerned about sticking/ease of removal from pan, you can also make the cake in a regular 9-inch cake pan lined with parchment paper.
8. Let the cake cool, slice, and enjoy!