Welcome to a world of cozy flavors with our Decadent Pumpkin Pecan Delight Cake! This moist and fluffy cake brings together the warmth of spiced pumpkin and the satisfying crunch of pecans, making it a perfect autumn treat or holiday centerpiece. Whether you’re an avid baker or simply love seasonal flavors, this Pumpkin Pecan Cream Layer Cake will be your new favorite dessert. Let’s dive in!
Introduction
Imagine the deliciousness of pumpkin pie and pecan praline in every bite. Our Pumpkin Pecan Delight Cake is rich in texture, subtly spiced, and layered with creamy goodness. Inspired by fall’s bounty, this cake embraces traditional holiday flavors while remaining easy to prepare. Perfect for cozy gatherings, this dessert is a must-try for all pumpkin and pecan lovers. Its appeal lies in its simplicity and seasonal ingredients, bringing an inviting warmth to any table.
Ingredients for Pumpkin Pecan Delight Cake
This recipe uses simple, wholesome ingredients to create a cake that’s both luscious and easy to make.
Cake Ingredients
- Pumpkin Purée: 1 cup, pure and unsweetened
- Granulated Sugar: 1 cup
- Brown Sugar: ½ cup, packed
- Vegetable Oil: ½ cup
- Eggs: 4 large
- Vanilla Extract: 1 tsp, pure
- All-Purpose Flour: 1½ cups, sifted
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Cinnamon: 1 tsp
- Nutmeg: ½ tsp, ground
- Salt: ½ tsp
Whipped Cream Topping
- Heavy Cream: 1 cup, chilled
- Powdered Sugar: ¼ cup, sifted
- Vanilla Extract: ½ tsp, pure
Garnish
- Pecans: ½ cup, chopped
How to Make Pumpkin Pecan Delight Cake – Step by Step
Step 1: Preheat and Prepare the Baking Pan
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Dust with flour, shaking off the excess.
Step 2: Prepare the Cake Batter
In a large bowl, combine pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a mixer on medium speed, blend until smooth and creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just blended.
Step 4: Bake the Cake
Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Slice
Allow the cake to cool completely in the pan. Once cooled, carefully slice the cake horizontally to create two layers.
Step 6: Prepare the Whipped Cream Topping
In a mixing bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 7: Layer the Cake
Spread half of the whipped cream between the cake layers and the other half on top. Sprinkle chopped pecans over the top layer of whipped cream.
Helpful Tips for Pumpkin Pecan Delight Cake
For a truly exceptional cake, use freshly ground spices and pure vanilla extract. To ensure the whipped cream is firm, chill your mixing bowl and beaters beforehand.
Cooking Tips for the Best Pumpkin Pecan Delight Cake
For a moister cake, consider adding an extra tablespoon of oil or a splash of milk to the batter. Also, bake at 325°F instead of 350°F for a gentler bake that yields a soft, tender crumb.
Serving Suggestions for Pumpkin Pecan Delight Cake
This cake pairs wonderfully with a hot cup of coffee or spiced tea. For a holiday spread, serve alongside a warm apple cider or mulled wine to enhance the autumnal flavors.
Nutritional Information
Nutritional Information (per serving)
- Calories: 320
- Fat: 18g
- Carbohydrates: 36g
- Protein: 5g
- Fiber: 2g
- Vitamin A: 80% DV
- Vitamin C: 4% DV
Storage and Leftovers for Pumpkin Pecan Delight Cake
Store leftovers in an airtight container in the refrigerator for up to three days. Before serving, bring the cake to room temperature or enjoy it chilled for a firmer texture. The whipped cream holds well, making it ideal for make-ahead planning.
Frequently Asked Questions (FAQs) for Pumpkin Pecan Delight Cake
- Can I use fresh pumpkin instead of canned purée?
Yes, homemade pumpkin purée works beautifully, just ensure it’s well-drained for the right consistency. - Can this cake be frozen?
Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. - Can I use other nuts instead of pecans?
Walnuts make a great substitute for pecans in this recipe. - How can I make the whipped cream more stable?
Adding 1-2 tbsp of powdered gelatin dissolved in water to the whipped cream helps stabilize it, perfect for longer storage.
Related Recipes for Pumpkin Pecan Delight Cake Lovers
Conclusion
Thank you for joining us in creating this delightful Pumpkin Pecan Delight Cake. This cake is a treasure trove of seasonal flavors that brings warmth to any gathering. We’d love to hear about your experience—whether you added a personal twist or served it with a unique side. Let us know in the comments!
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Pumpkin Pecan Delight Cake – Decadent & Moist Recipe
Description
Welcome to a world of cozy flavors with our Decadent Pumpkin Pecan Delight Cake! This moist and fluffy cake brings together the warmth of spiced pumpkin and the satisfying crunch of pecans, making it a perfect autumn treat or holiday centerpiece. Whether you’re an avid baker or simply love seasonal flavors, this Pumpkin Pecan Cream Layer Cake will be your new favorite dessert. Let’s dive in!
Ingredients
Cake Ingredients
- Pumpkin Purée: 1 cup, pure and unsweetened
- Granulated Sugar: 1 cup
- Brown Sugar: ½ cup, packed
- Vegetable Oil: ½ cup
- Eggs: 4 large
- Vanilla Extract: 1 tsp, pure
- All-Purpose Flour: 1½ cups, sifted
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Cinnamon: 1 tsp
- Nutmeg: ½ tsp, ground
- Salt: ½ tsp
Whipped Cream Topping
- Heavy Cream: 1 cup, chilled
- Powdered Sugar: ¼ cup, sifted
- Vanilla Extract: ½ tsp, pure
Garnish
- Pecans: ½ cup, chopped
Instructions
Step 1: Preheat and Prepare the Baking Pan
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Dust with flour, shaking off the excess.
Step 2: Prepare the Cake Batter
In a large bowl, combine pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a mixer on medium speed, blend until smooth and creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just blended.
Step 4: Bake the Cake
Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Slice
Allow the cake to cool completely in the pan. Once cooled, carefully slice the cake horizontally to create two layers.
Step 6: Prepare the Whipped Cream Topping
In a mixing bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 7: Layer the Cake
Spread half of the whipped cream between the cake layers and the other half on top. Sprinkle chopped pecans over the top layer of whipped cream.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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For a truly exceptional cake, use freshly ground spices and pure vanilla extract. To ensure the whipped cream is firm, chill your mixing bowl and beaters beforehand.
