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Pumpkin Pecan Cake with Cinnamon Buttercream Frosting

Course Cake, Desserts
Cuisine American
Keyword Fall Desserts, Holiday recipes, Pumpkin Cake, Pumpkin Recipes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Pumpkin Pecan Cake

  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp cloves
  • 3/4 tsp ground nutmeg
  • 1 tsp salt
  • 1 1/3 cups shortening
  • 2 1/2 cups sugar
  • 1 tsp vanilla
  • 2 eggs
  • 15 oz can pumpkin puree
  • 1 cup pecans, chopped

For the Cinnamon Buttercream Frosting

  • 8 oz cream cheese
  • 1/2 cup butter, softened
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 300° and grease and flour (2) 9 inch cake pans. Set aside.
  2. In a large mixing bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree until creamy.

  3. In a medium mixing bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together. set aside.

  4. Mix flour mixture into pumpkin mixture until well combined. Stir in pecans. Spoon into prepared pans, 3/4 full (mixture will be thick).

  5. Bake at 300° for approximately 60-70 minutes or until wooden tooth pick inserted in the center comes out clean.

  6. Let cool in pans for 10 minutes, then remove from pans and place of cooling rack.

For the Cinnamon Buttercream Frosting

  1. In a medium mixing bowl, beat cream cheese and butter together until creamy. Add vanilla and cinnamon, mix well.

  2. Slowly add powdered sugar and beat until creamy.

  3. Frost once cake has cooled completely.