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Pecan-Pumpkin Cake

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  • Prep 35 min
  • Total 2 hr 10 min
  • Servings 12
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Pumpkin, pecans, ginger, and nutmeg? Yep. This is what fall should taste like.
Created May 14, 2018
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  • 1 1/2 cups packed brown sugar
  • 3 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup chopped pecans, toasted

  • 375 g cream cheese (from two 250 g packages), softened
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 2 cups icing sugar


  • 1
    Heat oven to 350°F. Grease bottom and sides of 3 (8-inch) round pans with shortening; lightly flour.
  • 2
    In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. In medium bowl, mix flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt until well blended. Stir flour mixture into sugar mixture until well blended. (Batter will be thick.) Stir in 1/2 cup of the nuts. Spoon and spread batter evenly into pans (about 1 1/2 cups batter in each pan).
  • 3
    Bake 19 to 24 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4
    In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth. Beat in vanilla until well blended. On low speed, beat in icing sugar until frosting is smooth and creamy.
  • 5
    Place 1 cake layer on serving plate. Frost top of layer with 3/4 cup of the frosting. Top with another cake layer and 3/4 cup of the frosting. Top with remaining cake layer and frosting. Sprinkle with remaining 1/2 cup nuts. Store covered in refrigerator.

Expert Tips

  • Tip 1
    If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.
  • Tip 2
    Cool layer cakes in their pans on cooling racks for 10 minutes. This keeps the cake from breaking apart while it’s too warm and tender.
  • Tip 3
    To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information

No nutrition information available for this recipe
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