Description
Indulge in a slice of this delightful Pumpkin Pecan Cake with Cinnamon Icing, where the warm spices of fall meet the rich texture of pecans, creating a perfect dessert for any occasion.
Ingredients
Scale
- All purpose flour (2 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Ground cinnamon (2 teaspoons for cake
- 1 1/2 teaspoons for icing)
- Ground ginger (1/2 teaspoon)
- Nutmeg (1/4 teaspoon)
- Cloves (1/4 teaspoon)
- Granulated sugar (1 cup)
- Packed light brown sugar (1/2 cup)
- Unsalted butter (1 cup melted for cake
- 1/2 cup softened for icing)
- Large eggs (4
- room temperature)
- Vanilla extract (1 teaspoon for cake
- 1 teaspoon for icing)
- Canned pumpkin puree (1 1/2 cups)
- Chopped pecans (1 1/4 cups
- lightly toasted)
- Cream cheese (8 ounces
- softened)
- Powdered sugar (2 1/2 cups
- sifted)
- Pinch of salt for icing
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, nutmeg, and cloves, mixing well.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, melted unsalted butter, eggs, vanilla extract, and pumpkin puree until smooth.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the toasted pecans.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the icing, beat the softened cream cheese and unsalted butter until creamy. Gradually add the sifted powdered sugar, vanilla extract, ground cinnamon, and a pinch of salt, mixing until smooth.
- Once the cakes are completely cool, spread the icing on top of one layer, place the second layer on top, and frost the top and sides of the cake. Garnish with additional toasted pecans if desired.
Notes
Ensure that all ingredients are at room temperature for best results. Using pure pumpkin puree instead of pumpkin pie filling will give the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520 kcal
- Sugar: 39 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
Keywords: Pumpkin Pecan Cake, Cinnamon Icing, Pumpkin Cake, Pecan Cake, Fall Dessert, American Dessert