Pumpkin Pecan Cake
View original ↗
Preppy Kitchen · by John Kanell★ 5.0 (25)

Pumpkin Pecan Cake

NUTRITION · PER SERVING60M COOK
CAL 45%·PRO 18%
CARBS 99G44% OF CAL
4G FIBER14G OTHER80G TOTAL SUGAR
FAT 54G54% OF CAL
27G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist pumpkin spice cake layered with caramelly pecan frosting and vanilla buttercream. Tender and aromatic, ideal for fall occasions.

dessertamericanbaked goodvegetarian
View the full recipe on Preppy Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 4 eggs (large)
  • 1 1/2 cups white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 1/2 cup coconut oil
  • 1 can pumpkin puree (15 ounce)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • pinch ground cloves
  • 1 tsp vanilla
  • 3 tsp vanilla
  • 1 lb confectioner's sugar
  • 1 cup butter (unsalted, room temperature)
  • 3 tbs heavy whipping cream
  • 1 cup pecans (toasted)
  • 1 cup white sugar
  • 1 cup evaporated milk
  • 3 egg yolks (large, lightly beaten)
  • 1/2 cup butter (unsalted, cut into pieces)
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup toasted pecans
PREP
35M
SODIUM
378MG
ESTIMATE
COMPLETE

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