Pumpkin Pecan Cake (Print Version)
Moist spiced pumpkin pecan cake with rich cinnamon cream cheese frosting — a cozy autumn dessert.
# What You 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
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
03 - In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until thoroughly combined.
04 - Beat in eggs one at a time, mixing well after each addition until the mixture is smooth and uniform.
05 - Stir in pumpkin purée and vanilla extract until the wet mixture is smooth and fully blended.
06 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix.
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 use a spatula to smooth the top into an even layer.
09 - Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10 - Allow the cake to cool completely in the pan on a wire rack before applying the frosting.
11 - Beat softened cream cheese and butter together with an electric mixer until smooth and creamy. Slowly add sifted powdered sugar, then vanilla extract, ground cinnamon, and a pinch of salt. Beat until light and fluffy.
12 - Spread the cinnamon cream cheese icing evenly over the cooled cake. Optionally garnish with pecan halves or a light dusting of cinnamon before serving.
# Expert Tips:
01 -
- The crumb stays impossibly moist for days thanks to the oil and pumpkin combo, making it a dream make ahead dessert.
- That cinnamon cream cheese icing is the kind of thing people scrape off the pan with a spoon when they think nobody is watching.
02 -
- Overmixing the batter once the flour goes in will give you a tight, rubbery crumb instead of a tender one, so fold gently and stop early.
- Frosting a warm cake is the number one way to end up with a runny mess, so patience here truly pays off.
03 -
- Toast the pecans in a dry skillet over medium heat for about four minutes, shaking the pan constantly, and you will smell the exact moment they are ready.
- Sifting the powdered sugar directly into the mixing bowl in small additions prevents those awful clumps that no amount of beating can fix.