Pumpkin-Pecan Layer Cake Recipe

Name: Pumpkin-Pecan Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 1/2 cups firmly packed light brown sugar; 2 large eggs; 1 cup canned pumpkin; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 2 teaspoons vanilla extract; 2 teaspoons minced fresh ginger; 1 cup chopped pecans, toasted

Servings: persons

1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons minced fresh ginger
1 cup chopped pecans, toasted

1
["Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.", "Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, parchment paper-lined 9"" round cakepans.", "Bake at 350u00b0 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.", "Spread Ginger-Cream Cheese Frosting between layers and on top and sides of cake. Cover and chill overnight."]

1210

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 1/2 cups firmly packed light brown sugar, 2 large eggs, 1 cup canned pumpkin, and more.

Yes, Pumpkin-Pecan Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Pecan Layer Cake

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