Spice Cake with Pumpkin Puree
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light pumpkin spice butter cake layered with maple cream cheese whipped cream and topped with pecans. Warm, elegant, and fall-inspired. Make-ahead and freezer-friendly for easy entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice*
- 1 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cup granulated sugar
- 8 tablespoons unsalted butter (melted and cooled)
- 3 large eggs (at room temperature)
- 1 15 oz. can pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans toasted and chopped (more or less to taste)
- 8 ounces cream cheese (at room temperature)
- 1/2 cup granulated sugar
- 3 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon orange juice
- 1/4 teaspoon salt
- 1 cup heavy cream (chilled)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 661mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.