Introduction
A pumpkin pecan cake is a moist, flavorful dessert that combines the warm spices and soft texture of pumpkin cake with the rich, nutty crunch of pecans.
It can be made in different formats including bundt cake, layer cake, sheet cake and cupcakes.
Prep Info
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or pan.
Ingredients
- 1 can (15oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional for crunch)
Instructions
Prepare the Pumpkin Mixture
In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and salt. Whisk together until the mixture is smooth and well combined.
Combine with Cake Mix
Gradually add the yellow cake mix to the pumpkin mixture. Stir gently until just combined. Be careful not to overmix, as this can affect the texture of the cake.
Incorporate Butter and Pecans
Pour in the melted unsalted butter and mix until incorporated. If using, fold in the chopped pecans for added crunch.
Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for at least 20 minutes before slicing. This cake can be served warm or at room temperature. It pairs wonderfully with whipped cream or a dusting of powdered sugar, if desired.
Nutrition Information
Per serving, based on 12 servings:
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 150mg
- Total Carbohydrates: 41g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
This cake is loved for its moist texture, crunchy contrast from the pecans. Enjoy your delightful pumpkin pecan cake.
