Pumpkin Cake with Candied Pecans Recipe

Introduction

This pumpkin cake with candied pecans is a fall favorite that combines moist, spiced layers with a rich cream cheese frosting. Topped with crunchy, sweet candied pecans, it’s perfect for gatherings or a cozy treat at home.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 1/2 tsp pumpkin pie spice
• 3/4 tsp salt
• 3/4 cup vegetable oil
• 2/3 cup granulated sugar
• 1 cup light-brown sugar (packed)
• 1 1/2 cup pumpkin puree (14-15 oz can, not pumpkin pie filling)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 3 cups pecan halves
• 2/3 cup granulated sugar (for candied pecans)
• 1 1/2 tsp ground cinnamon
• 3 Tbsp + 1 tsp water
• 1 tsp vanilla extract (for candied pecans)
• 1 1/2 cups unsalted butter (room temperature)
• 6 cups powdered sugar (sifted)
• 1 1/2 cups cream cheese (12 oz, chilled, full fat, block, cubed)
• 2 tsp vanilla extract (for frosting)
• Cornstarch or meringue powder (optional, for frosting consistency)
• 2/3 cup chopped candied pecans
• Whole candied pecans (for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, pumpkin puree, vanilla extract, and eggs until well combined.
4. Step 4: Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
5. Step 5: Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean.
6. Step 6: Allow the cakes to cool in the pans on a wire rack for 10 minutes before turning them out to cool completely on the racks.
7. Step 7: To make the candied pecans, line a large baking sheet with parchment. Toast the pecan halves in a dry frying pan over medium heat for about 3 minutes, stirring often until fragrant.
8. Step 8: Mix the sugar, cinnamon, water, and vanilla extract in a small bowl. Pour this mixture over the pecans in the pan and stir constantly over medium heat for 5–10 minutes until pecans are coated and glossy.
9. Step 9: Transfer the pecans to the parchment-lined baking sheet and separate them as much as possible. Let them cool completely.
10. Step 10: For the cream cheese frosting, beat the butter with a mixer until pale and creamy.
11. Step 11: Gradually add the powdered sugar one cup at a time on low speed. Increase to medium speed and beat for 3 minutes. Add vanilla extract and beat for another minute.
12. Step 12: Add the chilled cream cheese cubes gradually, beating well after each addition until smooth and lump-free.
13. Step 13: Optionally, add cornstarch or meringue powder one tablespoon at a time if the frosting needs thickening. Run the mixer on low for a few minutes to remove air bubbles.
14. Step 14: To assemble, place one cake layer on a serving plate. Spread 1 cup of frosting evenly over the top and sprinkle with 1/3 cup chopped candied pecans.
15. Step 15: Repeat with the second layer, then place the final cake layer on top. Apply a thin crumb coat of frosting over the entire cake and chill for 30 minutes.
16. Step 16: Use the remaining frosting to cover the cake completely. Decorate with swirls if desired and garnish with whole candied pecans on top and sides.

Tips & Variations

• Use fresh pumpkin puree or canned pumpkin puree, but avoid pumpkin pie filling for best texture and flavor.
• To speed up assembly, prepare candied pecans and frosting a day ahead and store them covered in the fridge.
• For a lighter frosting, try reducing the butter slightly or substituting half of the butter with whipped cream cheese.
• Add a pinch of nutmeg or cloves to the dry ingredients for extra warming spice.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting. Leftover candied pecans can be kept in an airtight container at room temperature for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree for this cake?

Yes, homemade pumpkin puree works wonderfully. Just be sure it’s well strained to remove excess moisture for the best cake texture.

How do I prevent the cream cheese frosting from being runny?

Make sure your cream cheese and butter are cold and cubed before mixing, and gradually add powdered sugar to thicken the frosting. If needed, add cornstarch or meringue powder a tablespoon at a time to achieve the desired consistency.

Pumpkin Cake with Candied Pecans Recipe

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★★★★★

4.6 from 52 reviews

This Pumpkin Cake with Candied Pecans is a moist, spiced dessert perfect for fall gatherings. Featuring tender layers of pumpkin-infused cake complemented by crunchy, sweet candied pecans and rich cream cheese frosting, this cake offers a delightful balance of flavors and textures. The candied pecans add a delightful crunch, while the cream cheese frosting provides a luscious, slightly tangy finish. Perfect for holiday celebrations or any cozy occasion.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 1/2 tsp pumpkin pie spice
• 3/4 tsp salt
• 3/4 cup vegetable oil
• 2/3 cup granulated sugar
• 1 cup light-brown sugar (packed)
• 1 1/2 cup pumpkin puree (14–15 oz can, not pumpkin pie filling)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract

Candied Pecans

• 3 cups pecan halves
• 2/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 3 Tbsp + 1 tsp water
• 1 tsp vanilla extract

Cream Cheese Frosting

• 1 1/2 cups unsalted butter (room temperature)
• 6 cups powdered sugar (sifted)
• 1 1/2 cups cream cheese (12 oz, chilled, full fat, block not tub, cubed)
• 2 tsp vanilla extract
• Cornstarch or meringue powder (optional, for stiffening)

Decoration

• 2/3 cup chopped candied pecans
• Whole candied pecans (for garnish)

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (177°C). Grease and flour three 8-inch cake pans and line them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
3. Mix Wet Ingredients: In a large bowl, whisk the sugars, vegetable oil, pumpkin puree, vanilla extract, and eggs until the mixture is smooth and well blended.
4. Combine Batter: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing.
5. Bake Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Cool Cakes: Allow the cakes to cool in their pans on wire racks for 10 minutes before removing them from the pans. Transfer the layers onto wire racks and cool completely.
7. Make Candied Pecans: Line a large baking sheet with parchment paper. Heat a large frying pan over medium heat and toast the pecan halves for approximately 3 minutes, stirring often until fragrant.
8. Add Sugar Mixture: In a small bowl, combine granulated sugar, ground cinnamon, water, and vanilla extract. Pour this mixture over the toasted pecans in the pan. Stir constantly over medium heat for 5-10 minutes using heatproof spatulas, ensuring the pecans become evenly coated and candied.
9. Cool Pecans: Spread the candied pecans onto the prepared parchment-lined baking sheet and separate them as much as possible. Allow them to cool completely.
10. Prepare Cream Cheese Frosting: Using a stand or hand mixer, beat the unsalted butter until pale and creamy. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Then increase speed to medium and beat for 3 minutes.
11. Add Vanilla and Cream Cheese: Add vanilla extract to the frosting and beat for one minute. Slowly add chilled cream cheese cubes, one tablespoon at a time, beating well after each addition until fully blended with no lumps.
12. Adjust Frosting Consistency: If the frosting is too soft, optionally add cornstarch or meringue powder one tablespoon at a time to stiffen it. Run the mixer on low for a couple of minutes to eliminate air bubbles.
13. Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread 1 cup of frosting evenly on top and sprinkle with 1/3 cup chopped candied pecans. Repeat with the second layer.
14. Crumb Coat and Chill: Place the final cake layer on top, apply a thin crumb coat of frosting over the cake, and chill for 30 minutes to set.
15. Final Frosting and Decoration: Cover the entire cake with the remaining frosting, smoothing or swirling as desired with a large offset spatula. Decorate the top and sides with whole candied pecans for an elegant finish.

Notes

• Ensure eggs are at room temperature for better cake texture.
• Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor.
• To toast pecans evenly, stir frequently and watch carefully to prevent burning.
• If frosting is too soft, adding cornstarch or meringue powder helps achieve the desired stiffness.
• For extra decoration, reserve the prettiest candied pecans to place on top of the cake.
• This cake layers well and can be made a day ahead; just keep refrigerated.
• Adjust baking time if using different sized pans.

Keywords: Pumpkin cake, candied pecans, cream cheese frosting, fall dessert, spiced cake