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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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/pumpkin-cake-with-candied-pecans-recipe/