Pumpkin Pecan Cake (Printer-friendly)
Moist spiced pumpkin cake with toasted pecans and cinnamon cream cheese icing for fall gatherings.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup unsalted butter, melted and cooled
12 - 4 large eggs, room temperature
13 - 1 teaspoon vanilla extract
14 - 1 1/2 cups canned pumpkin purée
15 - 1 1/4 cups chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 2 1/2 cups powdered sugar, sifted
19 - 1 1/2 teaspoons ground cinnamon
20 - 1 teaspoon vanilla extract
21 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
03 - In a large bowl, beat the granulated sugar, brown sugar, and melted butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin purée until fully combined.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Do not overmix. Fold in the toasted pecans until evenly distributed.
05 - Pour the batter into the prepared pan and spread evenly. Bake for 32 to 37 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely on a wire rack.
06 - In a mixing bowl, beat the softened cream cheese and butter together until light and creamy. Gradually add the sifted powdered sugar, then beat in the cinnamon, vanilla extract, and salt until fluffy and smooth.
07 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake. Slice into squares and serve.
# Expert Tips:
01 -
- The cinnamon cream cheese icing is the kind of thing you will catch yourself eating straight from the bowl with a spoon.
- It looks elaborate but the batter comes together in one bowl with zero fussy techniques.
02 -
- Do not frost the cake while it is even slightly warm or the icing will melt into a sad puddle and slide right off the edges.
- Overmixing the batter once the flour goes in will make the cake tough and rubbery instead of tender.
03 -
- Toast the pecans in a dry skillet over medium heat, shaking the pan constantly, until you can smell them, which usually takes about five minutes.
- Sift the powdered sugar even if you think you do not need to because a single lump will ruin the silky texture of the icing.