Pumpkin Pecan Cake (Printable Version)
Moist spiced pumpkin cake with toasted pecans and luscious cinnamon cream cheese icing.
# Ingredient List:
→ Pumpkin Pecan Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground ginger
09 - 1 cup granulated sugar
10 - ½ cup packed brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs
13 - 1½ cups pumpkin purée (not pumpkin pie filling)
14 - 1 teaspoon vanilla extract
15 - 1 cup chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 ounces cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 3 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - 1 teaspoon ground cinnamon
21 - Pinch of salt
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
03 - In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Beat in the eggs one at a time, mixing thoroughly after each addition.
04 - Stir the pumpkin purée and vanilla extract into the wet mixture until smooth and homogeneous.
05 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can make the cake dense.
06 - Gently fold the toasted chopped pecans into the batter, distributing them evenly throughout.
07 - Pour the batter into the prepared baking pan and use a spatula to smooth the top into an even layer.
08 - Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and spring back lightly when touched.
09 - Allow the cake to cool completely in the pan on a wire rack before applying the frosting.
10 - Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, then mix in the vanilla extract, ground cinnamon, and a pinch of salt. Beat until light and fluffy.
11 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake. Optionally garnish with pecan halves or a light dusting of cinnamon before slicing and serving.
# Tips from hearthlykitchen:
01 -
- The pumpkin keeps every single bite ridiculously moist, even three days later, which means this is the rare cake that actually tastes better on day two.
- Toasting the pecans before folding them in creates these little pockets of crunch that catch you off guard in the best way possible.
- The cinnamon cream cheese icing is spreadable heaven, and it melts just slightly into the warm crumb if you frost while the cake is barely cool.
02 -
- Opening the oven door before the 35 minute mark to check on the cake can cause the center to collapse, so use the oven light and your patience instead.
- Frosting a cake that is even slightly warm will make the icing slide right off, and there is no recovering from that gracefully.
03 -
- Toast the pecans in a dry skillet on medium heat for about five minutes, shaking the pan constantly, until you can smell a warm nutty aroma, because this one step separates a good cake from an unforgettable one.
- If your cream cheese has a cold spot in the middle when you unwrap it, microwave it for ten seconds rather than trying to beat it smooth, because cold lumps will never fully disappear no matter how long you mix.