Pumpkin Pecan Cake with Ginger Whipped Cream
Indulge in the warm and cozy flavors of autumn with this Pumpkin Pecan Cake topped with luscious Ginger Whipped Cream. Infused with earthy spices like cinnamon, nutmeg, and ginger, this moist cake combines velvety pumpkin puree with the irresistible crunch of toasted pecans. The buttery richness is elevated by the delicate sweetness of brown sugar, making every bite a delightful balance of flavor and texture. Finished with a cloud of soft, spiced ginger whipped cream, this dessert is both elegant and comforting. Perfect for festive gatherings or an after-dinner treat, this cake is easy to prepare and serves as an ideal centerpiece for your fall dessert table. Keywords: pumpkin pecan cake, ginger whipped cream, fall dessert, pumpkin spice cake, holiday baking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and cooled
- 1 cup Pumpkin puree
- 0.25 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Pecans, chopped
- 1.5 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 0.5 teaspoon Ground ginger
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, melted butter, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped pecans gently until evenly distributed.
Pour the batter into the prepared baking pan. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack before preparing the whipped cream.
To make the ginger whipped cream, pour the heavy whipping cream into a large bowl. Add the powdered sugar, ground ginger, and vanilla extract.
Using a hand mixer or stand mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to overwhip.
Spread the ginger whipped cream evenly over the cooled cake. Slice and serve.
Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
6189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.4 g | 477% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 651.9 g | 237% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 433.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 426 mg | 33% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1628 mg | 35% | |
*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.
