Pumpkin Pecan Cake (Printable)
Moist spiced pumpkin pecan cake crowned with luscious cinnamon cream cheese frosting. A cozy autumn dessert.
# What You'll Need:
→ Pumpkin Pecan Cake
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 2 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/4 tsp ground cloves
08 - 1/4 tsp ground ginger
09 - 1 cup granulated sugar
10 - 1/2 cup brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs
13 - 1 1/2 cups pumpkin purée (not pumpkin pie filling)
14 - 1 tsp vanilla extract
15 - 1 cup chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 oz cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 3 cups powdered sugar, sifted
19 - 1 tsp vanilla extract
20 - 1 tsp ground cinnamon
21 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage to prevent sticking.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly distributed.
03 - In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined and smooth.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition until the mixture is uniform.
05 - Stir in the pumpkin purée and vanilla extract, mixing until the batter is smooth and free of lumps.
06 - Gradually fold the dry ingredient mixture into the wet batter, stirring gently until just combined. Take care not to overmix to keep the cake tender.
07 - Gently fold the lightly toasted chopped pecans into the batter, distributing them evenly throughout.
08 - Pour the batter into the prepared baking pan and smooth the top with a spatula for an even surface.
09 - Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Begin checking at the 40-minute mark.
10 - Allow the cake to cool completely in the pan on a wire rack before applying the icing. This prevents the frosting from melting.
11 - Using an electric mixer, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, then blend in the vanilla extract, ground cinnamon, and a pinch of salt. Beat until light and fluffy.
12 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake. Optionally garnish with pecan halves or a light dusting of ground cinnamon before slicing and serving.
# Expert Advice:
01 -
- The crumb stays ridiculously moist for days thanks to the oil and pumpkin working together.
- That cinnamon cream cheese icing is the kind of thing you will catch yourself eating straight from the bowl.
02 -
- I once frosted this cake while it was still warm and watched the icing slide right off the edges like a slow-motion disaster, so patience truly matters here.
- Using pumpkin pie filling instead of plain purée will make the cake oddly sweet and softly spiced in a way you cannot fix, so read the label carefully.
03 -
- Toasting the pecans in a dry skillet for about five minutes transforms them from background crunch to something people will ask you about.
- If your cream cheese is cold and you are in a rush, cut it into small cubes and beat it longer than you think necessary before adding the sugar.