Pumpkin Spice Cake with Pecans Recipe
This Pumpkin Spice Cake with Pecans combines all the delicious flavours of Pumpkin Pie but in cake form! It’s soft and moist and lightly spiced. This cake goes really well with cream cheese frosting (recipe here with my carrot cake!), vanilla buttercream or experiment with a whipped ganache.
So how do I make this Pumpkin Spice Cake with Pecans Recipe from scratch?
Honestly, this cake recipe is incredibly easy to put together. The longest and most difficult step is to make the pumpkin puree. This is a step that you can totally skip and buy in pumpkin puree ready to go! To begin making this pumpkin puree, prepare the pumpkin by slicing in half and scooping out the seeds. Slice the pumpkin into thick wedges and place onto a flat baking tray. Roast off for 20-30 minutes until the flesh has softened and you can easily poke a knife into it. Remove from the oven and allow to cool slightly. Once slightly cool, scoop the flesh off the skin and place into a bowl. Using a hand blender or food processor, blend until smooth and leave to once side to cool fully.
Once the pumpkin puree has cooled, add eggs and sugar to a large mixing bowl. Whisk this together briskly until smooth. Next, add the flour and baking powder to a large sieve and sieve in the dry ingredients. Pour over the cold pumpkin puree and whisk again until combined. The batter will be quite thin, this is normal. For the next step, add in chopped pecans and stir with a rubber spatula. Divide the cake batter between two greased and lined 8 inch round baking tins. Bake for 35-40 minutes until fully cooked and a skewer inserted comes out clean. Rotate the cakes about halfway through cooking for an even bake.
How long does this cake keep for?
Without icing, this Pumpkin Spice Cake with Pecan can keep for up to 5 days if tightly wrapped in cling film and left at room temperature in a dark place.
If this cake has been covered in frosting, this cake can be kept in the fridge for up to 3 days.
This Pumpkin Spice Cake with Pecans can also be frozen. Wrap the cake tightly in cling film and freeze for up to 3 months.
Equipment and Gadgets for this Recipe
For more Pumpkin Recipes, why not check out my Pumpkin Spice Whipped Ganache Recipe and my Spiced Pumpkin Cheesecake with a Gingernut Crust Recipe.
Maybe you want more Cake Recipes? Take a peek at my Cake Category, here.
Pumpkin Spice Cake with Pecans
Equipment
- Large mixing bowl
- Whisk
- Two 8 inch round cake tins
- Rubber spatula
Ingredients
- 250 grams pumpkin puree
- 115 grams vegetable oil
- 2 whole eggs
- 150 grams brown sugar
- 175 grams plain flour
- 1 tbsp pumpkin spice or 1 tsp each cinnamon, mixed spice and nutmeg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 40 grams chopped pecans
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large bowl, add the eggs, oil and brown sugar. Whisk well together.
- Place the flour, spices and baking powder into a sieve and sieve directly into the mixing bowl. Add pumpkin puree and vanilla to the bowl.
- Switch to a rubber spatula and mix together until no lumps remain.
- Mix in the chopped pecans.
- Divide batter between two greased and lined 8 inch round cake tins.
- Bake for 30-40 minutes until baked or a skewer inserted into the middle comes out clean.
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