Imagine a dessert that captures the essence of autumn in every single bite - rich, moist, and bursting with warm spices that dance on your palate. This Pumpkin Butter Pecan Cake is not just a recipe; it's a culinary experience that transforms ordinary baking into an extraordinary moment of pure deliciousness. Whether you're a seasoned baker or a weekend kitchen adventurer, this cake promises to become your new seasonal obsession that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated, with no visible sugar crystals.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg. This helps remove any lumps and ensures even distribution of leavening agents and spices.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Mix until just combined, being careful not to overmix, which can result in a tough cake.
- Fold in 3/4 cup of chopped pecans into the batter, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chopped pecans on top of the batter.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes it easier to slice.
- Once cooled, cut into 12 even squares. Optionally, dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Always use fresh, high-quality pumpkin puree for the most vibrant flavor.
- Ensure all ingredients are at room temperature before mixing to create a smoother batter.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Toast the pecans lightly before adding them to enhance their nutty flavor.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- Let the cake cool completely before cutting to prevent crumbling.
- Store the cake in an airtight container to maintain its moisture and freshness.
- For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 55mg
