Description
A moist and warmly spiced pumpkin pecan cake topped with smooth cinnamon cream cheese icing. Soft, tender crumb meets crunchy toasted pecans and creamy frosting in every comforting bite.
Ingredients
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- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon (for icing)
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and 2 teaspoons ground cinnamon.
- In another bowl, mix eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring just until incorporated.
- Fold in the chopped pecans gently.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Beat softened cream cheese, powdered sugar, and 1 teaspoon ground cinnamon until smooth and creamy.
- Spread the cinnamon cream cheese icing evenly over the cooled cake, slice, and serve.
Notes
- Toast pecans lightly before adding for deeper flavor.
- Ensure cream cheese is at room temperature for smooth icing.
- Do not overmix the batter to keep the cake tender.
- Store covered in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg