Pumpkin Pecan Layer Cake
Pumpkin Pecan Layer Cake is the ultimate autumn dessert, featuring moist pumpkin layers enriched with crunchy pecans and slathered in creamy frosting. The warm spices of cinnamon and nutmeg create a cozy atmosphere, making this cake perfect for gatherings or cozy evenings at home. Each slice promises a delightful combination of textures and flavors that will leave your taste buds dancing with joy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup pumpkin puree
- 1 cup chopped pecans (toasted)
- 4 large eggs (room temperature)
- 8 oz cream cheese (full-fat)
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick spray and dust with flour.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
- In another bowl, beat eggs and sugar until fluffy; add pumpkin puree and vanilla until smooth. Gradually mix in dry ingredients without overmixing.
- Gently fold in toasted pecans.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes before transferring to wire racks. Beat cream cheese and powdered sugar until smooth for frosting; frost cooled cakes.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 32g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For an extra flavor twist, add chocolate chips or maple syrup to the batter. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.