- Dish type
- Nut and seed cakes
- Pecan cake
A fantastic tasting cake that is also simple to make. Enjoy for dessert or afternoon tea.
265 people made this
- 425g pumpkin puree
- 350ml evaporated milk
- 4 eggs
- 300g caster sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice or ground cloves
- 1 teaspoon salt
- 520g sponge cake mix
- 120g chopped pecans
- 225g margarine, melted
- 150ml double cream, whipped
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Preheat oven to 180 C / Gas 4. Lightly grease one 23x33cm or similar sized baking dish.
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, spices and salt. Mix well and spread into the prepared dish.
- Sprinkle sponge cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes or until done. Top with whipped topping when ready to serve.
Reviews & ratingsAverage global rating:(332)
Reviews in English (281)
by Deanna Passero Suppes
WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone's suggestion on toasting the pecans in butter before adding it to the cake and instead of margarine, I used unsalted butter (since one person said the cake was somewhat salty). Instead of using whipped cream - I made crumb cake crumbs and baked them on during the last 15 minutes of baking (to make crumbs: use 2 1/2 cup flour, 1/2 cup sugar, 2 tsp vanilla, 2 tsp cinnamon 1 1/2 stick unsalted butter melted - I mixed them all together with my hands and put them on top of the pecan/pumpkin/cake mixture). The crumbs, buttery pecans, cake mix & pumpkin mixture was so unbelievable (although filling) everyone raved about it !!!! I think next year though I will cut back on the sugar and butter as it is such a sweet cake and rich cake having one sliver is almost too much to eat and there's no room for other desserts ! Thank you for this superb recipe !!! YUMMMM !-29 Nov 2004
I made this for an office party and it got rave reviews. However, when I make it again for Christmas, I will cut the cake mix in half. The crumb top was so thick it had to be eaten upside down to get through it. Also, I will use unsalted butter. Instead of whipped topping, I melted a can of cream cheese frosting in the microwave and drizzled it over the finished cake. Yum.-12 Dec 2004
Awesome! Very nice fall dessert. I even adjusted it a bit and it was still marvelous. I decreased the sugar to 1 cup and decreased the butter to 1/2 cup. I mixed 1/3 cup of flaxseed meal into the cake mix to make up for the missing butter--a sneaky way to make up some much needed omega-3s. Everyone loved this dessert, even my 5 year old.-10 Oct 2006
Pumpkin Spice and Pecan Cake
This recipe makes both a tiered layer cake and the easy pumpkin cake pictured here. To make Golden Pumpkin Cake, just follow the simple variation steps shown below the recipe in the Tips section.
- Heat oven to 350 degrees F.
- Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma williamssonoma.com) or 3 round cake pans -- 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners.
- Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth.
- Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves for round cake pans, divide batter evenly.) Bake until a skewer inserted into the center tests clean -- about 35 minutes for the pumpkin cakes 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.
- Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake. Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners' sugar with 2 to 3 tablespoons lemon juice until it's the consistency of molasses. Drizzle over cake.
Tips & Techniques
To make Golden Pumpkin Cake with Honey and Spice Buttercream: Substitute Duncan Hines Moist Deluxe Butter Recipe Golden Mix for the chocolate cake mix. Decrease the water added to the batter to 2/3 cup. Bake in two 9-inch loaf pans for 35 minutes.
- 1 cup brown sugar
- ½ cup Stevia In The Raw®
- 1 cup canola oil
- 3 large eggs
- 1 (15 ounce) can 100% pure pumpkin puree
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 cup caramel ice cream topping
- 2 tablespoons bourbon whiskey or apple juice
- ½ cup chopped pecans
Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.
Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.
Add flour, pumpkin pie spice and baking powder beat on LOW just until mixed. Pour into prepared pan.
Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
Run knife around sides of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.
Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.
Pumpkin Pecan Crunch cake Recipe
this cake look so good. it starts with a yellow cake mix so it is great when you don't have time to make a homemade cake from scratch. the recipe and photo are courtesy of McCormick's.
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- 1 can (15 ounces) pumpkin
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 6 teaspoons McCormick® Pumpkin Pie Spice , divided
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1/4 teaspoon salt
- 1 package (18 1/4 ounces) yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) butter, melted
- Whipped cream (optional)
- Spiced Pecans
- 1/3 cup sugar
- 2 teaspoons McCormick® Pumpkin Pie Spice
- 1/4 teaspoon salt
- 1 egg white
- 3 cups pecan halves
- 1 can (15 ounces) pumpkinshopping list
- 1 can (12 ounces) evaporated milkshopping list
- 3 eggsshopping list
- 1 cup granulated sugarshopping list
- 1/2 cup firmly packed brown sugarshopping list
- 6 teaspoons McCormick® pumpkin pie spice , divided shopping list
- 1 tablespoon McCormick® pure vanilla extractshopping list
- 1/4 teaspoon saltshopping list
- 1 package (18 1/4 ounces) yellow cake mixshopping list
- 1 cup chopped pecansshopping list
- 1 cup (2 sticks) butter, melted shopping list (optional) shopping list
- . shopping listpecansshopping list
- 1/3 cup sugarshopping list
- 2 teaspoons McCormick® pumpkin pie spiceshopping list
- 1/4 teaspoon saltshopping list
- 1 egg whiteshopping list
- 3 cups pecan halvesshopping list
How to make it
- 1. Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
- 2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
- 3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.
- Make Ahead: Prepare as directed. Cool completely cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.
- spiced pecans
- 1. Preheat oven to 250°F. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white in large bowl until foamy. Add nuts toss to coat well. Add spice mixture toss to coat nuts evenly.
- 2. Spread nuts in single layer on lightly greased baking sheet.
- 3. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks
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Wow. And Holy Cow. As my (18 year old) son said, "Gosh mum, it's like Punkin' Pie. Only a [bleep] of a lot better."
The pumpkin filling/base is smoother, tastier and richer than your average pumpkin pie filling, and the topping is a huge improvement on bland and boring pie crust. The yellow cake mix combined with pumpkin pie spice gives it a sweet kick. Add to that the drizzled butter, and you get a salty kick every few bites that makes you moan me for more! (Yes, I used butter *with* salt, call me a glutton for punishment!)
One word of caution: My daughter (the Weenit) and her friend were home when this came out of the oven. We all had a serving. The Weenit and I went back for seconds (her friend didn't). Yes, The Weenit and I were rolling on the ground, groaning and bemoaning our lack of self-control while her friend laughed maniacally, extolling the virtues of self-control versus a tummy ache. It's THAT RICH. So, learn from our mistake. Wait at least an hour before having a second piece. Even if it drives you bonkers to do so. :)
Heat oven to 350 degrees F.
Crust: Combine crushed wafers, chopped pecans and melted butter in large bowl until mixture resembles coarse crumbs. Press mixture evenly and firmly into bottom of 3 greased and floured 8 or 9 inch round cake pans.
Cake: Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water in same bowl. Beat at medium speed of mixer, scraping bowl often, until well mixed. Spread about 1-1/2 cups batter crumbs in each pan.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes remove from pans. Cool completely.
Filling: Combine powdered sugar, butter, cream cheese and vanilla in small bowl. Beat at medium speed of mixer, scraping bowl often until mixture is smooth. Layer 3 cakes on serving plate, nut side down, with 1/2 cup filling spread between layers. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake letting it drizzle down the sides. Arrange pecan halves in rings on top of cake. Store covered in the refrigerator.
Tip: To remove cake easily from pan, place a wire cooling rack on top of cake pan and invert. Cool layers on rack.
Pumpkin Pecan Cake
Pumpkin Pecan Cake – a lightly crumbed cake filled with the flavors of fall and topped with toasty pecans and a cinnamon cream cheese frosting. This recipe is low carb, gluten free, sugar free, and a Trim Healthy Mama S recipe.
(This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!)
One more pumpkin recipe, please? Ok, maybe more than one. But now that we are already one-third of the way through October, I think it is perfectly acceptable to keep the pumpkin recipes coming!
It is no secret to my readers that I love pumpkin (and that my husband does NOT)! Actually, he admitted to me a couple of weeks ago that it is not pumpkin he hates, but rather all the spices that usually accompany it!
Be that as it may, I have still been enjoying my pumpkin treats. This cake looks a lot like my Pumpkin Bar recipe, but the texture is quite different.
My Pumpkin Bar recipe is quite dense, but this cake is lighter and has a more delicate crumb.
I thought it was the perfect cakey texture, and it is absolute perfection with this Pumpkin Ice Cream Recipe!
For this recipe I also added chopped pecans to the top after frosting the cake. I think you could also add chopped pecans to the batter before baking the cake. I suppose it depends on how much you love pecans!
I added cinnamon to my cream cheese frosting, but one of my readers mentioned using maple extract in the frosting in place of the cinnamon. That sounds AMAZING! I will leave my recipe as it is, since that is how I tested it, but you can be sure I WILL try it with the maple flavoring!
You’ll also want to try this Keto Pumpkin Coffee Cake – it has a decadent cheesecake layer and is topped with a delicious streusel topping!
So, what do you need for this Pumpkin Pecan Cake?
For the Cake:
3/4 Cups Baking Blend
3/4 Cups Xylitol (or the equivalent of your favorite sweetener)
1/2 Teaspoon Baking Soda
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Mineral Salt
1/4 Cup Melted Coconut Oil (I use refined coconut oil so there is no coconut flavor.)
1 Teaspoon Vanilla
1/4 Cup Pumpkin Puree
1 Teaspoon Pumpkin Pie Spice
For the Frosting:
1 8 Ounce Cream Cheese, Softened
3 Tablespoons Gentle Sweet
3 Tablespoons Heavy Whipping Cream
1/4 Teaspoon Cinnamon
½ Cup Chopped Pecans to sprinkle on top
Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray.
Whisk together all of the dry ingredients, set aside.
In a mixer, cream the butter and sugar until light and flufffy.
Add the sour cream.
Add the dry ingredients until blended. The batter will be thick.
Whisk together the pumpkin, sugar, spices, salt.
Add the eggs and whisk, then the evaporated milk. Set aside.
Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside.
Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.)
Sprinkle half the streusel over the batter.
Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid.
Add the remaining batter on top.
Note: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter.
Top with the remaining streusel.
Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean.
Notes: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15 to 20 minutes.
- ½ cup chopped pecans
- ¼ cup packed brown sugar
- 2 tablespoons butter, softened
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup packed brown sugar
- 2 eggs
- ¾ cup pumpkin butter
- 1 (9 inch) prepared graham cracker crust
Combine pecans and 1/4 cup brown sugar cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
Bake at 350 degrees F (175 degrees C) for 40 minutes.
Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
This Pumpkin Butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
- Preheat the oven to 350.
- Grease and flour a 9x13 baking dish or pan. Set the pan aside.
- Melt the butter and set it aside also.
PRO TIP - Grease and Flour a Pan: So often a recipe says "grease and flour a pan" but hardly ever explains how to do that. I'm here to help.
When I need to grease and flour a pan for baking, I start with about a tablespoon of soft butter and, using my fingers, spread it all over the bottom and up the sides of the pan. Depending on the size of the pan you may need a little more or less butter.
Then lightly sprinkle a tablespoon or two of flour in the bottom of the pan. Now pick up the pan and tilt it back and forth and turn it around until the flour has stuck all over the butter and coated the inside of the pan.
Last, I always turn my pan upside down over the trash can and gently tap on the bottom to loosen any excess flour. Simple!
PRO TIP - Melting Butter: The easiest way to melt butter is in the microwave. Cut the butter into chunks about 1-tablespoon each and place them in a microwave-safe bowl. Cover the bowl with a plate or plastic wrap.
Microwave the butter at 50% power until melted (it'll take between 30 and 60 seconds for a stick or ½ cup of butter). Watch carefully and stop the microwave as soon as the butter has melted. Use oven mitts to remove the bowl.
Alternatively, you can always melt the butter in a small saucepan over very low heat on the stovetop.
Pumpkin Pecan Coffee Cake
1 (15) ounce can of pure pumpkin (not pumpkin mix)
1 (15.25) ounce butter yellow cake mix (I use Betty Crocker)
2 teaspoons of pumpkin pie spice
1 teaspoon of baking soda
1/2 cup of butter, sliced in small pieces
Icing Topping (optional)
1/4th cup of milk or cream
Preheat oven to 350 degrees. Mix melted butter, eggs, vanilla, pumpkin spice, pure pumpkin and combine with a mixer. Next add cake mix (just the dry mix) and baking soda and mix all together. Spray a 9X13 dish with cooking spray and pour mixture into pan.
Next combine all topping ingredients. It will be more like a crumble with the sliced butter. Spread over top of cake. Pat down a little so it will stick. Bake for 25-30 minutes. Mine was done right at 30 minutes, but oven vary so be sure and check it to see if it tests done. Remove from oven and let cool. If adding the icing topping, combine powdered sugar and milk and drizzle over cake.