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4.34
from
6
votes
Pumpkin Pecan Cake
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Cake, Desserts, Fall Recipes
Calories:
Author:
Terri
Ingredients
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 ½
cup
chopped pecans
Cream Cheese Frosting
8
oz
cream cheese
¼
stick of butter
1
tsp
vanilla
4
cups
powdered sugar
½
tsp
pumpkin pie spice
Instructions
Preheat oven to 325°
For the Pumpkin Pecan Cake
In a medium size bowl, whisk flour, baking powder, cinnamon, salt and set aside.
In a large mixing bowl, beat eggs, on low speed, until they are mixed well with a foamy appearance.
Gradually add sugar and beat until mixture turns a creamish color.
Add oil and mix until well combined.
Next, add dry ingredients to wet ingredients, alternating with pumpkin mix, ending with dry ingredients, on low speed until smooth.
Stir in pecans.
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
Beat on medium speed, cream cheese, butter and vanilla in a large mixing bowl.
Slowly add the powdered sugar and beat on low speed until well blended.
Add pumpkin pie spice and mix until well combined.
ENJOY!
Notes
Cake adapted from Plains and Plantations
Frosting adapted from PHILADELPHIA Cream Cheese