Pumpkin Pecan Cake (Printable)
Moist spiced pumpkin pecan cake finished with rich cinnamon cream cheese icing for fall.
# 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 packed brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs, at room temperature
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 the oven to 350°F. Grease and flour a 9x13-inch baking pan, tapping out any excess flour.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 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. Beat in the eggs one at a time, mixing thoroughly after each addition.
04 - Stir the pumpkin purée and vanilla extract into the wet mixture until smooth and homogeneous.
05 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the crumb tender.
06 - Gently fold the toasted chopped pecans into the batter, distributing them evenly throughout.
07 - Pour the batter into the prepared baking pan and smooth the top with a spatula for an even surface.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when pressed.
09 - Allow the cake to cool completely in the pan set on a wire rack before applying the icing.
10 - Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, then mix in the vanilla extract, ground cinnamon, and a pinch of salt. Beat until light and fluffy.
11 - 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.
# Cooking Tips:
01 -
- The crumb stays impossibly moist for days thanks to the oil and pumpkin combination, making it a dream make ahead dessert.
- That cinnamon cream cheese icing is the kind of thing you will catch yourself eating straight from the bowl with a spoon.
02 -
- Overmixing the batter once the flour goes in will give you a dense, tough cake instead of the tender crumb you want.
- I once frosted this cake while it was still slightly warm and watched the icing slide right off the edges like a slow, heartbreaking avalanche.
03 -
- Toast your pecans in a dry skillet over medium heat for about five minutes, shaking the pan constantly, until you can smell their nutty warmth.
- The single biggest secret to bakery level cream cheese frosting is making sure both the butter and cream cheese are truly at room temperature before you begin beating them.