Pumpkin Pecan Cake
Embrace the cozy flavors of fall with this irresistibly moist Pumpkin Pecan Cake, a perfect blend of spiced pumpkin goodness and nutty crunch. Made with real pumpkin puree and a medley of warming spices like cinnamon, nutmeg, and ginger, this homemade cake is a true autumn indulgence. Toasted pecans add a delightful texture to every bite, while the simple preparation ensures this dessert is as easy as it is delicious. Whether served plain, sprinkled with powdered sugar, or topped with luscious cream cheese frosting, this crowd-pleasing cake is a must for holiday gatherings, potlucks, or anytime you crave a seasonal treat. Ready in just over an hour, this recipe makes a generous 12 servings, making it ideal for sharing the flavors of fall!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 4 eggs, large
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 0.75 cup vegetable oil
- 0.5 cup milk
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round cake pans. Optionally, line the pan(s) with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk to combine well.
In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the toasted pecans, reserving a small handful to sprinkle on top if desired.
Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes (for a 9x13 pan) or 35-40 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Once cooled, you can dust the top with powdered sugar, frost with cream cheese frosting, or serve as-is with a dollop of whipped cream.
Nutrition Facts
Calories |
5312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.6 g | 338% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 100.9 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 704.4 g | 256% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 422.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 640 mg | 49% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3187 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
