Go Back

Pumpkin Pecan Cake

Course Cake, Desserts, Fall Recipes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Terri


For the Pumpkin Pecan Cake

  • 3 cups all purpose flour unsifted
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 4 eggs
  • 2 cups sugar
  • 1 cup oil I use Canola oil
  • 1 15 oz can of Pumpkin I use Libby’s 100% pure pumpkin
  • 1 1/2 cup chopped pecans

Cream Cheese Frosting

  • 8 oz cream cheese
  • ¼ stick of butter
  • 1 tsp vanilla
  • 4 cups powdered sugar
  • 1/2 tsp pumpkin pie spice


  1. Preheat oven to 325°

For the Pumpkin Pecan Cake

  1. In a medium size bowl, whisk flour, baking powder, cinnamon, salt and set aside.
  2. In a large mixing bowl, beat eggs, on low speed, until they are mixed well with a foamy appearance.
  3. Gradually add sugar and beat until mixture turns a creamish color.
  4. Add oil and mix until well combined.
  5. Next, add dry ingredients to wet ingredients, alternating with pumpkin mix, ending with dry ingredients, on low speed until smooth.
  6. Stir in pecans.
  7. Pour into an ungreased tube pan and bake at 325° for 60-70 minutes or until your tooth pick comes out clean. Start checking at 55 minutes.

For the Cream Cheese Frosting

  1. Beat on medium speed, cream cheese, butter and vanilla in a large mixing bowl.
  2. Slowly add the powdered sugar and beat on low speed until well blended.
  3. Add pumpkin pie spice and mix until well combined.


Recipe Notes

Cake adapted from Plains and Plantations
Frosting adapted from PHILADELPHIA Cream Cheese