Pumpkin Pecan Layer Cake
Elevate your fall baking with this indulgent Pumpkin Pecan Layer Cake—a show-stopper dessert that perfectly balances cozy autumn flavors with decadent sweetness. Moist layers of spiced pumpkin cake, studded with crunchy pecans, are stacked high and generously slathered in a rich, velvety cream cheese frosting. With warm notes of cinnamon and nutmeg, each bite offers a comforting taste of the season, while the optional pecan garnish adds a beautiful finishing touch. Perfect for holiday gatherings or any special occasion, this stunning cake is as impressive to behold as it is delicious to eat. Plus, it’s easy to make with simple pantry ingredients, making it a must-try for both novice and seasoned bakers!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1.5 cups Canned pumpkin puree
- 1 cup Vegetable oil
- 4 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Pecans (chopped)
- 16 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 2 tablespoons Milk
- 0.5 cup Additional pecans (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, combine the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Beat together until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the chopped pecans to distribute them evenly throughout the batter.
Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the milk and vanilla extract, and continue to beat until the frosting is light and fluffy.
Once the cakes are completely cool, level them with a serrated knife if necessary to ensure even layers.
Place one layer of cake on a serving plate or cake board. Spread a generous layer of cream cheese frosting on top.
Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Optional: Garnish the top of the cake with additional pecans for extra crunch and decoration.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and serve your Pumpkin Pecan Layer Cake. Enjoy!
Nutrition Facts
Calories |
11224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 620.7 g | 796% | |
| Saturated Fat | 206.7 g | 1034% | |
| Polyunsaturated Fat | 137.3 g | ||
| Cholesterol | 1514 mg | 505% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 1390.2 g | 506% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 1048.4 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1073 mg | 83% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 2863 mg | 61% | |
*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.
