Recipes and Cooking Glazed Pumpkin-Pecan Cakes 4.1 (15) Say goodbye to cinnamon rolls -- these yummy cakes are our new favorite glazed breakfast treat. This is one pumpkin recipe you'll crave year-round. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2016 Print Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 30 mins Bake Time: 30 mins Cool Time: 10 mins Total Time: 70 mins Servings: 10 Yield: 10 mini cakes or 1 large cake Jump to Nutrition Facts Ingredients 1 orange 2 eggs, lightly beaten 1 cup granulated sugar 1 cup water ¾ cup canned pumpkin ¼ cup vegetable oil 2 teaspoon vanilla 1 cup all-purpose flour 1 cup whole wheat flour 2 ½ teaspoon baking powder 2 teaspoon pumpkin pie spice ½ teaspoon salt ¾ cup finely chopped pecans, toasted 1 cup powdered sugar Directions Preheat oven to 325°F. Generously grease and flour ten 3 3/4- to 4-inch fluted individual tube pans or one 10-inch fluted tube pan. Remove 2 tsp. zest and squeeze juice from orange. Set juice aside for glaze. In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined. Sprinkle about 1 Tbsp. pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Or sprinkle all of the pecans in 10-inch pan and top with all of the batter. Bake 30 to 35 minutes for mini cakes, 45 to 50 minutes for 10-inch cake, or until a wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan(s); cool completely on wire rack. Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (3 to 4 tsp.) to reach drizzling consistency. Drizzle cake(s) with glaze and, if desired, sprinkle with additional pumpkin pie spice. Print Nutrition Facts (per serving) 341 Calories 13g Fat 54g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 341 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 37mg 12% Sodium 255mg 11% Total Carbohydrate 54g 20% Total Sugars 33g Protein 5g Vitamin C 2.3mg 12% Calcium 94mg 7% Iron 1.9mg 11% Potassium 151mg 3% Folate, total 37.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.