Pumpkin Pecan Cake

straight on shot of a pumpkin pecan keto protein bundt cake (with a quarter of the cake removed) with caramel sauce and chopped pecans on a light grey plate with a dark grey background

Makes 6 servings using a 6-cup Bundt pan.

Cake ingredients:

One package Proteinfull Baking Classic Yellow Cake Mix
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
a pinch of ginger
a pinch of cloves
⅔ cup water
3 large egg whites
1/2 cup pumpkin puree
1/4 cup chopped pecans (plus extra for garnish, if desired)

Shown here with the caramel sauce from our Salted Caramel Mile High Cake.


    1. Preheat oven to 325˚F.
    2. Combine cake mix with spices, and mix well.
    3. Add water, egg whites, and pumpkin. Mix just until no lumps remain.
    4. Fold in the chopped pecans.
    5. Spray 6-cup bundt pan with non-stick cooking spray. Spray generously, but not so much that there are pools of oil on the bottom.
    6. Bake for 28-32 minutes, just until the cake is fully cooked and the top is firm (and a toothpick comes out clean).
    7. Let cool for about 10 minutes. Then use a narrow silicone spatula to separate the cake from the pan, and turn the cake onto a plate.
    8. Let the cake cool completely.
    9. Top with caramel sauce and chopped pecans (if desired), and enjoy! Store refrigerated.

    Serving: 1/6 recipe, Calories: 152, Fat: 8g, Chol: 15mg, Sodium: 299mg, Carbohydrates: 30g, Fiber: 9g, Sugar: 5g, Added Sugar: 3g, Erythritol: 14g, Protein: 15g, Net Carbs: 6.5g.

    Let's get baking! Buy our Classic Yellow Protein Cake Mix to make this Pumpkin Pecan Cake. 

    front view of Keto-friendly Protein Cake Mix package in Classic Yellow flavor. package is red with a slice of yellow layer cake with whipped cream and strawberries