Indulge in the delectable flavors of fall with our Pumpkin Pecan Spice Cake, a symphony of autumnal spices and comforting textures. This moist and fluffy cake is infused with warming notes of cinnamon, nutmeg, ginger, and cloves, while roasted pecans add a delightful crunch and nutty flavor. Topped with a luscious cream cheese frosting, this cake is a true masterpiece that will tantalize your taste buds and fill your home with the inviting aromas of the season. Our collection also features a variety of other enticing recipes, including a classic Pumpkin Pie with a flaky, buttery crust, a luscious Pumpkin Cheesecake with a graham cracker crust, and a comforting Pumpkin Soup that's perfect for a chilly autumn day. Get ready to embrace the flavors of fall with our curated collection of pumpkin-inspired treats.
Let's cook with our recipes!
PUMPKIN-PECAN SPICE CAKE
I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.
Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
- Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
- Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
- Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
- Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
- Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.
PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING
Steps:
- Directions: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter. Bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, unmold onto the rack and cool completely. Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour. Assemble cake: Cut each cake in half to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate 1 hour. Make glaze: Combine chocolate, cocoa powder, butter and honey in glass bowl. Cover with plastic wrap and microwave 1 minute; whisk until smooth. Let cool to room temperate,spread on top cake. Chill to set
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the pumpkin purée, which should be made from fresh pumpkin rather than canned.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the Cake Properly: Bake the cake in a preheated oven and check it regularly to ensure that it doesn't overcook. An overcooked cake will be dry and crumbly.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help to prevent the frosting from melting.
Conclusion:
This pumpkin pecan spice cake is a delicious and festive dessert that is perfect for fall. With its moist and flavorful cake, creamy frosting, and crunchy pecans, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin pecan spice cake a try. You won't be disappointed!
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