A Very Big Pumpkin Layer Cake - with toffee pecans and cream cheese frosting
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (19)

A Very Big Pumpkin Layer Cake - with toffee pecans and cream cheese frosting

NUTRITION · PER SERVING70M COOK
CAL 27%·PRO 10%
CARBS 56G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER43G TOTAL SUGAR
FAT 35G58% OF CAL
14G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A four-layer pumpkin cake with cream cheese frosting and crushed toffee pecans throughout. Heavenly fall flavors with textural contrast.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 20
  • 1 2/3 cups (425g) fresh pumpkin puree (, I use this (Note 1))
  • 15 oz / 425g canned pure pumpkin (, 1 can (Note 1))
  • 4 large eggs (50 - 55 g/2oz each), at room temperature )
  • 1 3/4 cups white sugar ((or caster/superfine sugar, Note 2))
  • 1 cup vegetable or canola oil ((or other neutral flavoured oil))
  • 2 cups plain/all-purpose flour
  • 3 tsp baking powder
  • 2 tsp cinnamon powder
  • 1 tsp cooking / kosher salt ((Note 3))
  • 500g / 16oz cream cheese (block type) (, at room temperature - 2 blocks (Note 4))
  • 250g / 18 tbsp unsalted butter (, softened (US: 2 sticks + 2 tbsp))
  • 3 cups (360g) soft icing sugar / powdered sugar (, sifted (Note 5))
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cooking / kosher salt ((Note 3))
  • 1 cup pecans
  • 2/3 cup white sugar ((superfine / caster sugar works too))
  • 1/4 tsp cooking / kosher salt ((Note 3))
PREP
45M
SODIUM
279MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.