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Pumpkin Pecan Cake

Pumpkin Pecan Cake

Moist pumpkin cake paired with a caramelly pecan frosting and vanilla buttercream. 
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12
Calories 290kcal



    For the Cake:

    • 4 eggs large
    • 1 1/2 cups white sugar
    • 1/4 cup vegetable oil
    • 1/4 cup sour cream
    • 1/2 cup coconut oil
    • 1 can pumpkin puree 15 ounce
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp salt
    • 1 tsp baking soda
    • 2 tsp ground cinnamon
    • 1/2 tsp ginger
    • 1/2 tsp nutmeg
    • 1/2 tsp allspice
    • pinch ground cloves
    • 1 tsp vanilla

    For the Vanilla Buttercream

    • 3 tsp vanilla
    • 1 lb confectioner's sugar
    • 1 cup butter unsalted, room temperature
    • 3 tbs heavy whipping cream

    For the Pecan Frosting:

    • 1 cup pecans toasted
    • 1 cup white sugar
    • 1 cup evaporated milk
    • 3 egg yolks large, lightly beaten
    • 1/2 cup butter unsalted, cut into pieces
    • 1/8 tsp salt
    • 1/2 tsp pure vanilla extract

    For the Assembly:

    • 1/2 cup toasted pecans



      For the Cake:

      • Preheat oven to 350 degrees.
      • Butter and flour 3 six inch cake pans. (I always wrap mine in cake strips)
      • In a mixing bowl, beat together the eggs, sugar, oils, sour cream, vanilla and pumpkin.
      • Sift together the flour, baking powder, salt, baking soda, salt and spices; add to wet ingredients and mix thoroughly.
      • Spread into prepared pans.
      • Bake for approximately 25 minutes or until centers firm up.

      For the Pecan Sauce:

      • Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
      • In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, and vanilla extract. Let cool until spreadable (about 30-60 minutes).

      For the Vanilla Buttercream:

      • Whip the butter for about 5 minutes, using a paddle attachment (stand-up mixer).
      • Beat in the confectioner’s sugar slowly.
      • Add the cream and vanilla. Beat until you have an even, fluffy consistency. 

      For the Assembly:

      • Pipe a circle of vanilla buttercream along the perimeter of the cake. Use an ice cream scoop to add pecan frosting to the center of buttercream circle. Do this between each layer. 
        Pumpkin Pecan Cake
      • Cover the cake with a thin crumb coat.
      • Cover the cake with the buttercream and smooth with an offset spatula. 
        Pumpkin Pecan Cake
      • Using a large closed star tip, pipe dollops around the top of the cake. 
        Pumpkin Pecan Cake
      • Scoop pecan frosting into the middle circle. 
        Pumpkin Pecan Cake
      • Add toasted pecans to the bottom. 
        Pumpkin Pecan Cake



      Notes: You could use the extra batter for about 6 cupcakes


      Serving: 1slice | Calories: 290kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 200mg | Potassium: 34mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4000IU | Vitamin C: 28.1mg | Calcium: 50mg | Iron: 0.4mg