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Pumpkin Cake with Butter Pecan Frosting

Pumpkin Cake with Butter Pecan Frosting

  • 1 hour
  • 15 ingredients
  • Pecans
  • Easy
  • cake
  • Update Ingredients

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:

  1. 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:

  1. 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

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