Ingredients
- Pumpkin Cake:
- 1 1/4 cup brown sugar
- 2 sticks butter (2 sticks = 1 cup), room temperature
- 4 eggs
- 1 can pumpkin puree (15 oz per can)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 2 1/2 cup all purpose flour
- Butter Pecan Frosting:
- 3 sticks unsalted butter, softened
- 1/4 cup brown sugar
- 2 tsp maple syrup
- 1 1/2 cups powdered sugar
- 1/2 cup Diamond of California® Chopped Pecans
The Steps
PUMPKIN CAKE:
- Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray. In a mixing bowl, combine the brown sugar and butter, beat together using an electric mixer until creamy, 1-2 minutes. Add in the eggs, beat again. Add in the pumpkin puree, mixing by hand with a spatula. Add in the baking powder, baking soda, salt, cinnamon and pumpkin pie spice, mixing with a spatula. Gradually add in the flour, mixing with a spatula just until combined meaning it’s okay if there are lumps or a few flour streaks. Spread the batter evenly into the 9×13 inch pan. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
BUTTER PECAN FROSTING:
- In a mixing bowl, beat the butter, brown sugar, and maple syrup with an electric mixer on medium-high for 2 minutes or until fluffily. Add in the powdered sugar and chopped pecans, mixing at first with a spatula, than beating with an electric mixer for 1-2 minutes. Spread the frosting over the cooled cake. Add additional chopped pecans on top of the cake if desired. Cut into pieces and serve.
RECIPE CONTRIBUTED BY THE FIRST YEAR BLOG
