Description
This Pumpkin Pecan Cake with Cinnamon Icing is a delightful fall treat that combines the warm flavors of pumpkin and spices with a rich cream cheese icing, topped with crunchy pecans.
Ingredients
Scale
- All purpose flour (2 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Ground cinnamon (2 teaspoons for cake
- 1 1/2 teaspoons for icing)
- Ground ginger (1/2 teaspoon)
- Nutmeg (1/4 teaspoon)
- Cloves (1/4 teaspoon)
- Granulated sugar (1 cup)
- Packed light brown sugar (1/2 cup)
- Unsalted butter (1 cup melted for cake
- 1/2 cup softened for icing)
- Large eggs (4
- room temperature)
- Vanilla extract (1 teaspoon for cake
- 1 teaspoon for icing)
- Canned pumpkin puree (1 1/2 cups)
- Chopped pecans (1 1/4 cups
- lightly toasted)
- Cream cheese (8 ounces
- softened)
- Powdered sugar (2 1/2 cups
- sifted)
- Pinch of salt for icing
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, nutmeg, and cloves.
- In another bowl, mix together the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and pumpkin puree until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Fold in the chopped pecans.
- Divide the batter evenly between the prepared cake pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the icing, beat together the softened cream cheese, softened butter, vanilla extract, and a pinch of salt until smooth. Gradually add the sifted powdered sugar until creamy.
- Once the cakes are completely cool, spread the cream cheese icing between the layers and on top of the cake.
Notes
Ensure your eggs are at room temperature for best results. Toast the pecans lightly to enhance their flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520 kcal
- Sugar: 39 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
Keywords: Pumpkin Pecan Cake, Cinnamon Icing, Pumpkin Cake, Fall Dessert, Cream Cheese Icing